YOUR SOLIN GENERATED RECIPE
Hearty Slow Cooker Beef Chili
Grass-fed beef slow-cooked with kidney beans and fire-roasted tomatoes for a smoky, rich flavor that warms you from the inside out.
INGREDIENTS
6 oz ground beef (93% lean)
0.5 cup red kidney beans
0.5 cup tomato puree
0.25 cup yellow onion
0.25 cup green bell pepper
1 clove garlic
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup water
PREPARATION
In a large skillet over medium-high heat, brown the ground beef until no longer pink, breaking it apart with a spatula.
Drain any excess liquid or fat from the skillet and transfer the beef into the slow cooker insert.
Add the rinsed kidney beans, tomato puree, diced onion, diced bell pepper, and minced garlic to the slow cooker.
Sprinkle the chili powder, ground cumin, smoked paprika, sea salt, and black pepper over the mixture.
Pour in the water and stir all ingredients thoroughly to ensure the spices are evenly distributed.
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the vegetables are tender and the flavors have deepened.
Stir the chili once more before portioning into a bowl to serve.