YOUR SOLIN GENERATED RECIPE
Smoky Slow-Cooked Beef Chili
Slow-cooked lean beef and kidney beans simmered in a rich tomato base with smoky spices for a deeply comforting and savory bowl.
INGREDIENTS
6 oz ground beef 93% lean
0.25 cup kidney beans
0.5 cup tomato puree
0.5 cup beef bone broth
0.25 cup yellow onion
0.25 cup green bell pepper
1 tsp chili powder
0.5 tsp smoked paprika
0.5 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a large pot over medium heat, brown the ground beef until it is fully cooked and no pink remains, breaking it into small crumbles as it cooks.
Add the diced yellow onion and green bell pepper to the pot and sauté for about 5 minutes until the vegetables have softened.
Stir in the chili powder, smoked paprika, ground cumin, garlic powder, sea salt, and black pepper, allowing the spices to toast for one minute until fragrant.
Pour in the tomato puree, beef bone broth, and kidney beans, stirring the mixture thoroughly to combine all the ingredients.
Reduce the heat to low, cover the pot with a lid, and let the chili simmer for at least 30 minutes to allow the smoky flavors to develop.
Ladle the hot chili into a bowl and serve immediately while warm.