YOUR SOLIN GENERATED RECIPE
Lean ground beef and kidney beans slow-simmered in a rich, smoky tomato base with aromatic peppers and onions for a comforting, velvety texture.
INGREDIENTS
6 oz 93% lean ground beef
0.25 cup kidney beans
0.5 cup tomato puree
0.25 cup red onion
0.25 cup green bell pepper
1 clove garlic
1 tbsp chili powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup water
PREPARATION
Heat a skillet over medium-high heat and brown the ground beef until no pink remains.
Drain the rendered fat from the skillet and transfer the cooked beef to the slow cooker insert.
Add the rinsed kidney beans, tomato puree, diced red onion, bell pepper, and minced garlic to the pot.
Season the mixture with chili powder, cumin, sea salt, and black pepper, then pour in the water.
Stir the ingredients thoroughly to ensure the spices are evenly distributed throughout the chili.
Cover and cook on the low setting for 6 to 8 hours until the vegetables are tender and the sauce has thickened.
Stir once more before serving hot in a bowl.