YOUR SOLIN GENERATED RECIPE
Lean ground beef and kidney beans slow-cooked in a robust tomato base with aromatic spices for a smoky and comforting finish.
INGREDIENTS
6 oz 93% lean ground beef
0.5 cup canned 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 ground cumin
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup water
PREPARATION
Place a large skillet over medium-high heat and brown the ground beef until fully cooked, then drain any excess fat.
Transfer the browned beef into the slow cooker insert.
Add the rinsed kidney beans, tomato puree, diced yellow onion, diced green bell pepper, and minced garlic to the slow cooker.
Stir in the chili powder, ground cumin, smoked paprika, sea salt, black pepper, and water until the ingredients are thoroughly combined.
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours to allow the flavors to develop into a rich, thick consistency.
Give the chili a final stir and serve warm in a bowl.