Heat a large, heavy pot over medium-high heat. Add the ground beef or turkey along with the diced onion. Cook, breaking the meat apart with a spoon, until it's fully browned and the onion has softened, about 6–8 minutes. Don't drain the fat — it carries flavor and helps build the body of the chili.

Add the diced tomatoes, drained kidney beans, beef broth, chili powder, and cumin to the pot. Stir everything together until the spices are evenly distributed. Bring the mixture up to a simmer, then stir in the finely chopped Caveman Pepper jerky. As the chili cooks, the jerky will rehydrate, adding deep smoky flavor and extra protein to every spoonful.

Reduce the heat to medium-low and simmer uncovered for 25–30 minutes, stirring occasionally. Leaving the pot uncovered allows the liquid to reduce and the chili to thicken naturally. You'll know it's ready when it coats the back of a spoon, and the flavors have melded together into something rich and complex.

Ladle into bowls and top with whatever you love — shredded cheese, sour cream, sliced scallions, or diced avocado. Serve hot.

For a keto version, omit the kidney beans and add extra ground meat or diced zucchini for bulk. Want it sweeter and spicier instead of smoky? Swap in Sweet Volcano.