YOUR SOLIN GENERATED RECIPE
Slow-cooked lean ground beef and kidney beans simmered in a rich tomato base with smoky spices for a deeply comforting and savory bowl.
INGREDIENTS
6 oz 93% lean ground beef
0.5 cup Red kidney beans
0.5 cup Canned diced tomatoes
0.25 cup Tomato puree
0.5 cup Yellow onion
0.5 cup Green bell pepper
1 clove Garlic
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Low-sodium beef broth
PREPARATION
Place a skillet over medium-high heat and brown the ground beef until no pink remains, then drain the excess fat thoroughly.
Transfer the browned beef into the slow cooker basin.
Add the diced yellow onion, green bell pepper, minced garlic, and rinsed kidney beans to the slow cooker.
Pour in the diced tomatoes, tomato puree, and beef broth, stirring to combine the base.
Sprinkle the chili powder, ground cumin, smoked paprika, sea salt, and black pepper over the mixture and stir well to distribute the spices.
Cover the slow cooker with its lid 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.
Stir the chili once more before ladling into a bowl to serve hot.