YOUR SOLIN GENERATED RECIPE
Slow-simmered grass-fed beef and kidney beans in a rich tomato base, seasoned with smoky cumin and chili powder for a deeply savory finish.
INGREDIENTS
6 oz Ground beef (93% lean)
0.25 cup Kidney beans
0.5 cup Tomato puree
0.5 cup Diced tomatoes
0.25 cup Yellow onion
0.25 cup Green bell pepper
0.5 tsp Olive oil
1 clove Garlic
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook until browned, breaking it into small crumbles with a spatula.
Drain any excess liquid from the beef and transfer the meat into the slow cooker basin.
Add the diced onion, green bell pepper, minced garlic, kidney beans, diced tomatoes, and tomato puree to the slow cooker.
Sprinkle in the chili powder, ground cumin, sea salt, and black pepper, then stir all ingredients 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.
Stir once more before serving warm in a bowl.