YOUR SOLIN GENERATED RECIPE
Tender Slow Cooker Beef Chili
Slow-cooked lean ground beef and kidney beans simmered in a rich, smoky tomato broth that develops a deep, savory aroma as it thickens.
INGREDIENTS
6 oz 93% lean ground beef
0.5 cup canned kidney beans
0.5 cup canned diced tomatoes
0.5 cup tomato sauce
0.5 cup green bell pepper
0.25 cup yellow onion
1 clove garlic
1 tbsp chili powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Place a large skillet over medium-high heat and brown the lean ground beef until fully cooked, then drain any excess fat.
Transfer the browned beef into the slow cooker and add the rinsed kidney beans, diced tomatoes, tomato sauce, chopped bell pepper, and onion.
Add the minced garlic, chili powder, ground cumin, sea salt, and black pepper to the slow cooker.
Stir all ingredients thoroughly to ensure the spices are evenly distributed throughout the tomato base.
Cover 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.
Ladle the hot chili into a bowl and serve immediately while steaming.