YOUR SOLIN GENERATED RECIPE
Slow Cooker Beef Chili with Kidney Beans
Slow-cooked lean ground beef and kidney beans simmered in a robust tomato base with aromatic spices for a smoky and deeply satisfying bowl.
INGREDIENTS
4 oz Ground beef (93% lean)
0.25 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 Cumin
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Water
PREPARATION
In a large skillet over medium-high heat, brown the lean ground beef until no pink remains, then drain any excess fat to keep the dish clean.
Transfer the browned beef to your slow cooker and add the rinsed kidney beans, tomato puree, diced onion, and bell pepper.
Stir in the minced garlic along with the chili powder, cumin, smoked paprika, sea salt, and black pepper for a layer of rich flavor.
Pour in the water and stir everything together until the ingredients are well incorporated and the spices are evenly distributed.
Cover the slow cooker and cook on low for 6 to 8 hours, allowing the beef to become tender and the sauce to thicken beautifully.
Give the chili a final stir and serve warm in a deep bowl.