6
Low: 6-7 hours, High: 3-4 hours
6
Stew
Mexican
The weather is getting colder by the day, and with every drop in temperature comes a growing appetite for a warm, hearty, and comforting meal. It's the season for cozy evenings, thicker blankets, and recipes that take their sweet time on the stove.
And that's exactly where this homemade Beef and Bean Chili comes in. Made by slowly simmering beef, beans and aromatics, it's deeply savory and enhanced by the rich flavors of Vitauthority’s Bone Broth Collagen in Beef & Herb flavor. It takes a good few hours to make, but most of that time is spent letting the pot do its thing. And on a cold day, having this collagen-rich concoction bubbling away in the kitchen is half the pleasure.
Ingredients
- 1 lb lean ground beef
- 1 small yellow onion, diced
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced domatoes
- 1 (15 oz) can tomato sauce
- 2 scoops Vitauthority Bone Broth Collagen - Beef & Herb
- 1 cup water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
Directions
Step 1
Brown ground beef and onion in a skillet over medium-high heat. Drain excess grease.
Step 2
Add beef and onion to the slow cooker along with beans, diced tomatoes, tomato sauce, beef broth, Bone Broth Collagen, and seasonings.
Step 3
Stir well to combine.
Step 4
Cover and cook on low for 6-7 hours or high for 3-4 hours.
Step 5
Stir, adjust seasoning to taste, and serve with your favorite toppings.
