YOUR SOLIN GENERATED RECIPE
Smoky Slow-Cooked Beef Chili
Lean ground beef and kidney beans slow-cooked in a robust tomato broth infused with smoky paprika and earthy cumin for a velvety, deep flavor.
INGREDIENTS
6 oz ground beef 93% lean
0.5 cup canned kidney beans
0.5 cup tomato puree
0.5 cup green bell pepper
0.25 cup yellow onion
1 tsp olive oil
1 tsp chili powder
0.5 tsp smoked paprika
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup water
PREPARATION
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef, diced onions, and diced bell peppers to the skillet.
Cook until the beef is browned and the vegetables are softened, breaking the meat into small crumbles as it cooks.
Transfer the beef and vegetable mixture into the slow cooker basin.
Add the rinsed kidney beans, tomato puree, water, chili powder, smoked paprika, cumin, sea salt, and black pepper.
Stir all ingredients thoroughly to ensure the spices are evenly distributed.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours to allow the flavors to meld.
Stir once more before serving hot in a deep bowl.