YOUR SOLIN GENERATED RECIPE
Hearty Slow Cooker Beef Chili
Slow-cooked lean ground beef and kidney beans simmered in a robust tomato base with aromatic spices for a smoky and deeply satisfying finish.
INGREDIENTS
6 oz Ground beef (93% lean)
0.5 cup Red kidney beans
0.5 cup Diced tomatoes
0.25 cup Yellow onion
0.25 cup Green bell pepper
1 clove Garlic
1 tsp Olive oil
1 tbsp 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 Beef bone broth
PREPARATION
Heat the olive oil in a large skillet over medium-high heat and brown the ground beef until no longer pink, then drain any excess fat.
Transfer the browned beef into the slow cooker and add the diced yellow onion, green bell pepper, and minced garlic.
Stir in the rinsed kidney beans, diced tomatoes, chili powder, ground cumin, smoked paprika, sea salt, and black pepper.
Pour the beef bone broth over the mixture and stir well to ensure all spices are evenly distributed.
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the vegetables are tender and the flavors have melded.
Give the chili a final stir before portioning into a bowl to serve warm.