YOUR SOLIN GENERATED RECIPE
Hearty Beef and Bean Chili
Slow-cooked lean beef and kidney beans simmered in a smoky tomato broth for a rich, velvety texture that warms you from the inside out.
INGREDIENTS
6 oz ground beef (93% lean)
0.5 tbsp olive oil
0.5 medium yellow onion
0.5 medium green bell pepper
0.5 cup kidney beans
0.5 cup crushed tomatoes
0.25 cup beef broth
1 tbsp chili powder
1 tsp ground cumin
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the olive oil in a large skillet over medium-high heat and brown the ground beef until fully cooked through.
Drain any excess liquid or fat from the skillet and transfer the browned beef into the slow cooker basin.
Finely dice the yellow onion and green bell pepper, then add them to the slow cooker with the beef.
Add the kidney beans, crushed tomatoes, beef broth, chili powder, cumin, garlic powder, sea salt, and black pepper to the pot.
Stir all ingredients thoroughly to ensure the spices are evenly distributed throughout the mixture.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the vegetables are tender and the sauce has thickened.
Give the chili a final stir before serving hot in a deep bowl.