YOUR SOLIN GENERATED RECIPE
Hearty Slow Cooker Beef Chili
Lean ground beef and kidney beans slow-cooked in a smoky tomato broth with aromatic peppers for a rich, comforting bowl that warms from the inside out.
INGREDIENTS
6 oz Ground beef (93% lean)
0.5 cup Red kidney beans
0.5 cup Tomato puree
0.25 cup Yellow onion
0.5 cup Green bell pepper
1 tsp Extra virgin olive oil
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook until fully browned, breaking it into small crumbles with a spatula.
Transfer the browned beef into the slow cooker basin.
Add the diced yellow onion, diced green bell pepper, and rinsed kidney beans to the slow cooker.
Pour in the tomato puree and add the chili powder, cumin, garlic powder, sea salt, and black pepper.
Stir all ingredients until well combined.
Cover and cook on low for 6-8 hours or on high for 3-4 hours to allow the flavors to develop.
Stir once more before serving hot in a large bowl.