YOUR SOLIN GENERATED RECIPE
Lean ground beef and kidney beans slow-cooked in a rich tomato base, infused with smoky spices for a deeply comforting and savory bowl.
INGREDIENTS
6 oz Ground beef (93% lean)
0.5 cup Kidney beans
0.5 cup Crushed tomatoes
0.25 cup Yellow onion
0.25 cup Green bell pepper
0.25 tsp Extra virgin olive oil
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Beef bone broth
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium-high heat and brown the ground beef until fully cooked and no longer pink.
Transfer the browned beef into the slow cooker basin.
Add the diced yellow onion, green bell pepper, and rinsed kidney beans to the slow cooker.
Pour in the crushed tomatoes and the beef bone broth, then stir to combine.
Add the chili powder, ground cumin, garlic powder, sea salt, and black pepper.
Stir all ingredients thoroughly to ensure the spices are evenly distributed.
Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours until the chili is thick and the flavors are well developed.
Serve warm in a bowl, optionally garnished with fresh herbs if desired.