YOUR SOLIN GENERATED RECIPE
Hearty Slow Cooker Beef Chili
Slow-cooked lean ground beef and kidney beans simmered in a smoky tomato broth, creating a thick and velvety texture that warms you from the inside out.
INGREDIENTS
7 oz 93% lean ground beef
0.5 cup red kidney beans
0.5 cup diced tomatoes
0.25 cup yellow onion
0.25 cup green bell pepper
1 clove garlic
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup low-sodium beef broth
PREPARATION
In a large skillet over medium-high heat, brown the ground beef until fully cooked, then drain any excess fat.
Transfer the browned beef to the slow cooker insert.
Add the rinsed kidney beans, diced tomatoes, diced onion, diced bell pepper, and minced garlic to the pot.
Stir in the chili powder, ground cumin, sea salt, black pepper, and beef broth until well combined.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the flavors are deeply melded.
Stir the chili once more before serving warm in a bowl.