YOUR SOLIN GENERATED RECIPE
Hearty Beef and Bean Chili
Lean ground beef and kidney beans slow-cooked in a smoky tomato base with aromatic peppers and onions for a rich, comforting texture.
INGREDIENTS
3 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 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
Brown the ground beef in a skillet over medium-high heat until no longer pink, then drain any excess fat to keep the dish clean.
Transfer the browned beef to the slow cooker and add the kidney beans, tomato puree, diced onion, and diced bell pepper.
Stir in the minced garlic, chili powder, ground cumin, sea salt, and black pepper until the spices are evenly distributed.
Pour in the beef broth and stir once more to ensure all ingredients are properly submerged for even cooking.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the flavors are deeply melded and the vegetables are tender.
Ladle the hot chili into a bowl and serve immediately while the aromas are at their peak.