YOUR SOLIN GENERATED RECIPE
Slow Cooker Beef Chili with Kidney Beans
Slow-cooked ground beef and kidney beans simmered in a robust tomato sauce with aromatic spices for a meal that is deeply savory and satisfying.
INGREDIENTS
3.5 oz ground beef (93% lean)
0.5 cup kidney beans
0.5 cup crushed tomatoes
0.25 cup yellow onion
0.25 cup green bell pepper
0.25 cup beef bone broth
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
In a large skillet over medium-high heat, brown the ground beef until fully cooked, then drain the excess fat.
Transfer the browned beef to the slow cooker and add the kidney beans, crushed tomatoes, yellow onion, and green bell pepper.
Pour in the beef bone broth and add the chili powder, ground cumin, garlic powder, sea salt, and black pepper.
Stir all the ingredients together until the spices are evenly distributed throughout the mixture.
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the vegetables are tender.
Give the chili a final stir before serving warm in a bowl.