YOUR SOLIN GENERATED RECIPE
Hearty Slow Cooker Beef Chili
Slow-cooked lean ground beef and kidney beans simmered in a rich, smoky tomato broth with vibrant bell peppers and aromatic spices.
INGREDIENTS
4 oz Ground beef (93% lean)
0.25 cup Kidney beans
0.5 cup Tomato puree
0.5 cup Diced tomatoes
0.5 cup Yellow onion
0.5 cup Green bell pepper
1 tbsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 clove Garlic
0.25 cup Water
PREPARATION
In a large skillet over medium-high heat, brown the ground beef until fully cooked through and no longer pink.
Drain any excess fat from the skillet to keep the chili clean and lean.
Transfer the browned beef into the slow cooker insert.
Add the kidney beans, tomato puree, diced tomatoes, yellow onion, and green bell pepper to the slow cooker.
Stir in the chili powder, ground cumin, sea salt, black pepper, minced garlic, and water until well combined.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours to allow the flavors to meld beautifully.
Give the chili a final stir before serving hot in deep bowls.