YOUR SOLIN GENERATED RECIPE
Slow Cooker Beef Chili with Kidney Beans
Slow-simmered lean ground beef and hearty kidney beans in a rich, smoky tomato base that fills the kitchen with a comforting aroma.
INGREDIENTS
6 oz 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 tsp Extra virgin olive oil
1 clove Garlic
1 tsp Chili powder
0.5 tsp Ground cumin
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 and brown the ground beef until it is fully cooked 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, minced garlic, and rinsed kidney beans to the slow cooker.
Pour in the tomato puree and season the mixture with chili powder, ground cumin, sea salt, and black pepper.
Stir all the ingredients together until the spices are evenly distributed throughout the beef and vegetables.
Cover the slow cooker with its lid and cook on the low setting for 6 to 8 hours, or on the high setting for 3 to 4 hours.
Once the cooking time is complete, give the chili a final stir and serve warm in a bowl.