Carnivore Stew or Chili
by Clara P. Triane, M.D. and Sol Ta Triane
This is a recipe for a basic carnivore stew or optionally, a spiced chili. Chili commonly contains tomatoes, but since tomatoes are high in sugar we leave them out. Stew and chili are made with chunks of meat. This is where you want to use your tougher or more sinewy cuts of meat, cooking them to desired tenderness. Save the more aesthetic cuts for steaks and roasts. Another option for tough meat and trimmings is to grind them.
If you like your chili more spicy, increase the amounts of the spices listed below. On a carnivore diet, however, your taste buds are in a long-term process of healing. You, with your slowly awakening taste buds, will be able to appreciate the complex flavors of your main ancestral food, meat, more and more, with no spices, or at least less of them. The recipe below can be made using only the first three ingredients—meat, water and salt—to make a delicious stew.
This recipe is quickest when done in a pressure cooker, which will easily turn tough, gristly cuts of meat nice and tender. Pressure cookers can save you money, as they only require about one third of the cooking time compared to using an ordinary pot. If you don’t have a pressure cooker you can use a regular pot, but add an additional cup of water to the recipe, stir occasionally, and simmer for about 2 hours, (instead of 40 minutes), or until meat is tender.
For Carnivore Stew:
Stew meat or chuck roast, any meat cut in chunks, however you like it, in about 1-2 inch pieces
1 cup water (add an additional 1-2 cups if you want chili soup)
Salt to taste
If you want Chili, add:
1-2 pinches of whole cumin seeds or cumin powder
1/4 tsp black peppercorns, smashed with the side of a knife
1 pinch ground cayenne (or any chopped hot chile pepper)
1 clove garlic, chopped
2 onion greens (the green part of the onion), chopped
Put all ingredients into a pressure cooker, stir, then close the lid. If you have more than one pressure setting, choose the higher setting. Bring your cooker up to pressure and begin the timing, set for 40 minutes. Be sure to follow the manufacturer’s instructions for your pressure cooker.
At 40 minutes, turn off the heat. Allow the pressure cooker to cool naturally and depressurize itself, which might take another 5-15 minutes. The meat will continue to cook in the residual heat and pressure while the stove is off. When the pressure indicator has moved, indicating the pressure has released, you’re about ready to eat.
Stir. Place the hot meat onto serving plates, and pour the juices over the meat. Serve.
Perfect Whole Beef Tri-Tip in the Oven
Is Eating Meat More Expensive?
Read more articles and recipes by Clara P. Triane, M.D. and Sol Ta Triane
Chili Soup
