Ninja Foodi Chili
Servings: 8 Servings
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 ½ cup green pepper- diced
- 1 ½ cup white onion- diced
- 1 small jalapeño pepper- diced small
- 2 tablespoons chili seasoning
- 1 10 ounce can Rotel tomatoes with green chilis
- 1 14.5 ounce can petite diced tomatoes
- 1 14.5 ounce can chili beans
- ½ cup beef broth
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Pickled jalapeños
- Oyster crackers
Instructions
- Set Ninja Foodi to Sauté on high
- Add 1 tablespoon olive oil
- Add 1 pound 93% lean ground beef and stir until browned
- If you use ground beef with a higher fat content, you will want to drain the grease at this point. I did not drain because of the lower fat content in the ground beef.
- Add 1 ½ cup diced onion
- Add 1 ½ cup diced green pepper
- Add 1 small jalapeno- diced small
- If you like more heat in your chili- dice larger
- Add 1 can Rotel Brand canned tomatoes with chili peppers
- Add 1 can petite diced tomatoes
- Add 1 can chili beans
- Add ½ cup beef broth
- Add 2 tablespoons chili seasoning
- Stir until combined
- Place pressure cooker lid on Ninja Foodi with the nozzle on "seal"
- Cook on high pressure for 10 minutes
- When timer ends, let pressure natural release 10 minutes
- Open Ninja Foodi
- Turn on sauté function
- Sauté, stirring occasionally, until you have reached the consistency that your family prefers. I sautéed for 15 minutes and reached a thick and almost creamy texture!
- Serve with shredded cheese, sour cream, oyster crackers or jalapeños. Enjoy!
Video
Notes
Tips for this Recipe:
1. Make the chili seasoning in bulk. You can double, triple or quadruple the ingredients and make several portions. After mixing well, save extra in a sealed container. Next time you make chili you will be all set with your homemade seasoning blend!
2. Alter the sauté time based on the consistency that your family prefers their chili. The nice thing about this recipe is that you can make it more of a soup consistency or if you sauté longer, you will end up with a much thicker chili.
3. Freeze your leftover onion. I bought a really big onion and only used about half of it for this recipe. I always save my extra onions in the freezer. Frozen onions work really well for adding to other recipes. I usually end up sautéing them and adding them to hash brown and other fried potato recipes.
4. Jalapeños get hotter as they develop deeper lines in them. A smooth jalapeño will be milder than one that has wrinkles and grooves.
5. Freeze your leftovers!
Nutrition
Serving: 1g
