YOUR SOLIN GENERATED RECIPE
Slow-cooked lean ground beef and kidney beans simmered in a rich, smoky tomato broth for a deeply satisfying and aromatic meal.
INGREDIENTS
6 oz Ground beef (93% lean)
0.5 cup Kidney beans
0.5 cup Tomato puree
0.5 cup Diced tomatoes
0.5 cup Red bell pepper
0.25 cup Yellow onion
1 tsp 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 Water
PREPARATION
1. In a large skillet over medium-high heat, warm the olive oil and brown the ground beef until fully cooked through.
2. Transfer the cooked beef into the slow cooker basin, ensuring any excess fat is drained if necessary.
3. Add the kidney beans, tomato puree, diced tomatoes, bell peppers, and onions to the slow cooker.
4. Sprinkle in the chili powder, cumin, garlic powder, sea salt, and black pepper, then pour in the water.
5. Stir the mixture thoroughly to combine all the spices and vegetables with the beef.
6. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chili is thick and fragrant.