YOUR SOLIN GENERATED RECIPE
Hearty Beef and Bean Chili
Slow-cooked lean ground beef and kidney beans simmered in a smoky tomato broth, creating a rich and savory depth of flavor that warms you from the inside out.
INGREDIENTS
4 oz 93% lean ground beef
0.75 cup Canned kidney beans
0.5 cup Yellow onion
0.5 cup Green bell pepper
2 cloves Garlic
0.5 cup Canned diced tomatoes
0.5 cup Tomato sauce
0 tsp Extra virgin olive oil
1 tbsp Chili powder
1 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the extra virgin 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 with a spatula.
Drain any excess fat from the beef and transfer the meat into the slow cooker.
Add the diced yellow onion, green bell pepper, and minced garlic to the slow cooker.
Stir in the kidney beans, diced tomatoes, and tomato sauce until well combined.
Season the mixture with chili powder, ground cumin, sea salt, and black pepper.
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Stir the chili once more before serving to ensure the spices are evenly distributed.