In a large pot or Dutch oven, melt the beef tallow or lard over medium-high heat.

Add the ground beef and ground pork to the pot.

Cook, breaking up the meat with a spoon, until browned and cooked through, about 8-10 minutes.

Stir in the sea salt.

Mix well to evenly distribute.

Pour in the beef bone broth, stirring to combine.

Bring the mixture to a gentle simmer.

Reduce the heat to low, cover the pot, and let the chili simmer for 20 minutes, allowing the flavors to meld.

If a thicker chili is desired, remove the lid and simmer for an additional 5-10 minutes to reduce the liquid.

Ladle the carnivore chili into bowls.

Optionally, top with additional sea salt or a dollop of beef tallow for extra richness.