YOUR SOLIN GENERATED RECIPE
Hearty Slow Cooker Beef Chili
Slow-cooked lean ground beef and kidney beans simmered in a smoky tomato broth for a rich and comforting bowl that warms you from the inside out.
INGREDIENTS
6 oz 93% lean ground beef
1 tsp olive oil
0.25 cup yellow onion
0.25 cup green bell pepper
1 clove garlic
0.5 cup canned kidney beans
0.5 cup crushed tomatoes
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 the olive oil in a large skillet over medium-high heat and brown the ground beef until fully cooked, breaking it into small crumbles with a spatula.
Drain any excess fat from the skillet and transfer the browned beef into the slow cooker basin.
Add the diced yellow onion, green bell pepper, and minced garlic to the slow cooker.
Stir in the rinsed kidney beans, crushed tomatoes, chili powder, ground cumin, sea salt, black pepper, and water.
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours to allow the spices to fully permeate the meat.
Give the chili a final stir to incorporate all the juices and serve hot in a large bowl.