YOUR SOLIN GENERATED RECIPE
Slow-simmered lean ground beef and kidney beans in a rich, smoky tomato broth infused with aromatic spices for a hearty and comforting bowl.
INGREDIENTS
6 oz Ground beef (93% lean)
0.5 cup Kidney beans (canned, rinsed)
0.5 cup Tomato puree
0.5 cup Green bell pepper (diced)
0.25 cup Yellow onion (diced)
1 tsp Extra virgin olive oil
1 clove Garlic (minced)
1 tsp Chili powder
0.5 tsp Cumin
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Water
PREPARATION
Heat the olive oil in a large pot over medium heat.
Add the diced onion and bell pepper, sautéing for 3-4 minutes until softened and fragrant.
Add the ground beef to the pot, breaking it apart with a wooden spoon, and cook until fully browned.
Stir in the minced garlic, chili powder, cumin, smoked paprika, sea salt, and black pepper, coating the meat thoroughly.
Pour in the tomato puree, rinsed kidney beans, and water.
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover and simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened and flavors are well combined.
Ladle the chili into a bowl and serve warm.