YOUR SOLIN GENERATED RECIPE
Smoky Slow-Cooked Beef Chili
Slow-simmered lean beef and kidney beans infused with aromatic spices for a smoky, rich flavor that warms you from the inside out.
INGREDIENTS
6 oz Ground beef 93% lean
0.25 cup Kidney beans
0.5 cup Tomato puree
0.25 cup Yellow onion
0.25 cup Green bell pepper
0 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
PREPARATION
Heat the extra virgin olive oil in a small heavy-bottomed pot or Dutch oven over medium heat.
Add the diced yellow onion and green bell pepper, sautéing for 3-4 minutes until the vegetables are softened and fragrant.
Add the lean ground beef to the pot, breaking it into small crumbles with a wooden spoon, and cook until fully browned.
Stir in the chili powder, smoked paprika, ground cumin, garlic powder, sea salt, and black pepper, coating the beef evenly with the spices.
Pour in the tomato puree and add the rinsed kidney beans, stirring well to combine all ingredients.
Bring the mixture to a very gentle boil, then immediately reduce the heat to low.
Cover the pot and allow the chili to slow-simmer for 30 to 45 minutes, stirring occasionally to prevent sticking.
Remove from heat once the sauce has thickened and the flavors have deeply melded, then serve warm in a bowl.