YOUR SOLIN GENERATED RECIPE
Slow Cooker Hearty Beef and Bean Chili
Lean ground beef and kidney beans slow-simmered in a rich, smoky tomato base for a bowl of comforting, velvety warmth.
INGREDIENTS
6 oz ground beef (93% lean)
0.5 cup red kidney beans
0.5 cup diced tomatoes
0.25 cup tomato puree
0.5 cup yellow onion
0.5 cup green bell pepper
1 clove garlic
0.5 tbsp extra virgin olive oil
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup water
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Add the ground beef and cook until browned, breaking it into small crumbles with a wooden spoon.
Transfer the browned beef to the slow cooker insert, leaving any excess fat behind in the pan.
Add the diced yellow onion, green bell pepper, and minced garlic to the slow cooker.
Stir in the red kidney beans, diced tomatoes, tomato puree, and water until the ingredients are well combined.
Add the chili powder, ground cumin, smoked paprika, sea salt, and black pepper to the mixture.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chili is thick and fragrant.
Stir the chili thoroughly before serving to incorporate all the savory flavors and ensure a consistent texture.