YOUR SOLIN GENERATED RECIPE
Slow-cooked grass-fed beef and kidney beans simmered in a rich tomato base with aromatic spices for a smoky and comforting finish.
INGREDIENTS
8 oz Grass-fed ground beef (93% lean)
0.25 cup Red kidney beans
0.5 cup Tomato puree
0.25 cup Yellow onion
0.25 cup Green bell pepper
0.25 tsp Extra virgin olive oil
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the grass-fed ground beef to the skillet and cook until browned, breaking it into small crumbles with a wooden spoon.
Transfer the browned beef into the slow cooker basin.
Add the diced yellow onion, green bell pepper, and rinsed red kidney beans to the slow cooker.
Pour in the tomato puree and add the chili powder, ground cumin, garlic powder, sea salt, and black pepper.
Stir all ingredients until well combined, then cover and cook on low for 6 to 8 hours.
Serve warm, ensuring each bowl has a balance of beef and beans.