YOUR SOLIN GENERATED RECIPE
Hearty Slow Cooker Beef Chili
Slow-cooked lean ground beef and kidney beans simmered in a smoky, aromatic tomato broth for a deeply savory and comforting meal.
INGREDIENTS
4 oz ground beef (93% lean)
0.5 cup red kidney beans
0.5 cup tomato puree
0.5 cup canned diced tomatoes
0.5 cup yellow onion
0.5 cup green bell pepper
0 tsp olive oil
1 tbsp chili powder
0.5 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a large skillet over medium-high heat, add the olive oil and ground beef.
Brown the beef until no pink remains, then drain any excess fat.
Add the diced onion and green bell pepper to the skillet, sautéing for 3-4 minutes until slightly softened.
Transfer the beef and vegetable mixture into the slow cooker.
Stir in the kidney beans, tomato puree, diced tomatoes, chili powder, cumin, garlic powder, sea salt, and black pepper.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the flavors are well developed.
Stir well before serving to ensure a thick, consistent texture.