YOUR SOLIN GENERATED RECIPE
Smoky Beef Chili with Tender Beans
Sautéed lean ground beef simmered with kidney beans and aromatic spices in a rich, smoky tomato broth that warms you from the inside out.
INGREDIENTS
6 oz ground beef (93% lean)
0.5 cup kidney beans
0.5 cup tomato puree
0.25 cup onion
0.25 cup green bell pepper
1 tsp 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
0.5 cup beef bone broth
PREPARATION
Heat the olive oil in a large pot over medium heat and sauté the diced onion and green bell pepper until they are soft and translucent.
Add the ground beef to the pot, breaking it into small crumbles with a wooden spoon, and cook until it is completely browned.
Sprinkle the chili powder, smoked paprika, cumin, garlic powder, sea salt, and black pepper over the meat and stir for one minute until fragrant.
Stir in the kidney beans, tomato puree, and beef bone broth, scraping the bottom of the pot to release any browned bits.
Bring the chili to a simmer, then reduce the heat to low and cover, cooking for 20 minutes to thicken the sauce and meld the flavors.
Ladle the hot chili into a bowl and serve immediately.