YOUR SOLIN GENERATED RECIPE
Slow-cooked lean ground beef and kidney beans simmered in a robust tomato base with aromatic spices for a hearty, smoky bowl of comfort.
INGREDIENTS
6 oz 93% lean ground beef
0.5 cup canned kidney beans
0.5 cup tomato puree
0.25 cup diced yellow onion
0.25 cup diced green bell pepper
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
In a large skillet over medium-high heat, brown the ground beef until it is cooked through and no longer pink.
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, rinsed kidney beans, and tomato puree to the slow cooker.
Stir in the chili powder, ground cumin, garlic powder, sea salt, and black pepper until the beef is well coated.
Pour in the water and stir all ingredients together to ensure the spices are evenly distributed throughout the liquid.
Cover the slow cooker with its lid and cook on the low setting for 6 to 8 hours to allow the flavors to meld.
Give the chili one final stir before serving to ensure a thick and consistent texture in every bowl.