YOUR SOLIN GENERATED RECIPE
Hearty Slow Cooker Beef Chili
Slow-cooked grass-fed beef and kidney beans simmered in a smoky tomato broth with vibrant peppers for a deeply comforting and savory bowl.
INGREDIENTS
4 oz Ground beef
0.13 cup Kidney beans
0.5 cup Diced tomatoes
0.5 cup Tomato sauce
0.5 cup Yellow onion
0.5 cup Red bell pepper
0 tsp Olive oil
1 clove Garlic
1 tsp Chili powder
0.5 tsp Ground cumin
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 browned, breaking it into small crumbles as it cooks.
Transfer the browned beef to the slow cooker, draining any excess liquid if necessary.
Add the kidney beans, diced tomatoes, tomato sauce, yellow onion, red bell pepper, and minced garlic to the slow cooker.
Sprinkle in the chili powder, ground cumin, sea salt, and black pepper, then stir to combine all ingredients.
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chili is thick and the flavors are well-developed.