YOUR SOLIN GENERATED RECIPE
Hearty Slow Cooker Beef Chili
Slow-cooked lean ground beef and kidney beans simmered in a rich, smoky tomato base for a bowl of comforting warmth.
INGREDIENTS
6 oz Ground beef (93% lean)
0.5 cup Kidney beans
0.5 cup Tomato puree
0.25 cup Yellow onion
0.25 cup Green bell pepper
1 tsp 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
0.25 cup Water
PREPARATION
Heat the olive oil in a large skillet over medium-high heat and brown the ground beef until it is fully cooked and no longer pink.
Drain any excess fat from the skillet and transfer the browned beef into the slow cooker basin.
Add the rinsed kidney beans, tomato puree, diced yellow onion, and diced green bell pepper to the slow cooker.
Sprinkle in the chili powder, ground cumin, garlic powder, sea salt, and black pepper.
Pour in the water and stir all ingredients thoroughly to ensure the spices are evenly distributed.
Cover the slow cooker with its lid and cook on the low setting for 6 to 8 hours, or on high for 3 to 4 hours.
Stir the chili once more before serving hot in a deep bowl.