YOUR SOLIN GENERATED RECIPE
Smoky Slow-Cooked Beef Chili
Slow-simmered lean ground beef and kidney beans infused with aromatic spices for a hearty, smoky bowl that warms you from the inside out.
INGREDIENTS
8 oz Grass-fed ground beef (93% lean)
0.25 cup Red kidney beans
0.5 cup Diced tomatoes
0.25 cup Yellow onion
0.25 cup Green bell pepper
1 tsp Extra virgin olive oil
1 tsp Chili powder
0.5 tsp Smoked paprika
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Beef bone broth
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook until browned, breaking it into small crumbles with a wooden spoon.
Drain any excess liquid or fat from the beef and transfer the meat into your slow cooker.
Add the chopped yellow onion, green bell pepper, rinsed kidney beans, and diced tomatoes to the slow cooker.
Season the mixture with chili powder, smoked paprika, ground cumin, garlic powder, sea salt, and black pepper.
Pour in the beef bone broth and stir all ingredients thoroughly to ensure the spices are evenly distributed.
Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the vegetables are tender and the flavors have melded.
Stir the chili once more before serving hot in a deep bowl.