YOUR SOLIN GENERATED RECIPE
Slow-cooked grass-fed beef and kidney beans simmered in a smoky tomato base with aromatic peppers for a hearty and velvety texture.
INGREDIENTS
6 oz Grass-fed ground beef (93% lean)
0.5 cup Red kidney beans
0.5 cup Tomato puree
0.5 cup Yellow onion
0.5 cup Green bell pepper
1 clove Garlic
1 tsp Extra virgin olive oil
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Water
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium-high heat and brown the ground beef until no pink remains, then drain any excess fat.
Add the diced yellow onion and green bell pepper to the skillet with the beef and sauté for 3 to 4 minutes until the vegetables are slightly softened.
Transfer the beef and vegetable mixture into the slow cooker basin.
Add the minced garlic, rinsed kidney beans, tomato puree, and water to the slow cooker.
Sprinkle in the chili powder, ground cumin, sea salt, and black pepper, then stir well to ensure all ingredients are thoroughly combined.
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chili has thickened and the flavors have melded.
Stir once more before serving warm in a bowl, adding a splash of water if a thinner consistency is preferred.