Quick Chili in the Ninja Foodi
I adapted this recipe from The Salted Pepper using some items I had around the kitchen. For example, rather than sirloin, as the original called for, I used leftover brisket I had in the freezer from Noble Barbeque in Portland (Maine). I omitted peppers and jalapeño, since I didn’t have any on hand and was serving to people who aren’t fans of either spice or peppers. The important part is that you use some sort of meat that will work like ground beef, ground turkey, sirloin, pulled pork, or brisket. I’ve included directions for thawing brisket quickly in the pressure cooker.
This is also probably a good time to mention that I love my Ninja Foodi and use it about 75% of the time I cook at this point. My one regret was not getting a larger model with a dehydrator.
Original recipe: thesaltedpepper.com/quick-chili/
Ingredients 3lbs meat (beef, brisket, etc.) 1 onion 3-4 cloves garlic minced, about 2-3 tsp. 3 cups beef stock 29 ounces tomatoes (two 14.5 oz cans) 1 Tbsp Cholula or other mild hot sauce 6 oz tomato paste 32 ounces pink beans, canned 1 cup frozen corn Seasoning Blend 2 Tbsp Chili Powder 2 Tbsp Cumin 1 Tbsp Sea Salt 1 Tbsp Smoked Paprika 1 1/2 tsp Black Pepper Instructions Thawing brisket by pressure cooking Place leftover frozen meat in the pressure cooker along with one cup of beef broth. Put on the pressure cooker lid and make sure the valve is to seal. Set on high for 3 minutes* and press Start. Once time has elapsed, quick release pressure valve. Retain the liquid.
*I believe this was the time I used. Please be sure the meat reaches correct temperature (without overcooking). If you think you rushed it, you can always sauté longer in the steps below.
Making the chili Dice onion and mince garlic. Combine seasonings in a medium bowl. Trim and cube the brisket into 1/2″ pieces. Add to the inner pot with onions and seasonings. Sauté for 3 minutes. Add in the minced garlic and sauté for 2 minutes Add in the Cholula, and cooking liquid from the brisket. Use a plastic scraper to scrape along the bottom of the pot to make sure nothing has stuck to it. Add in the tomatoes and do not stir. Place the tomato paste on top and do not stir. Put on the pressure cooker lid and make sure the valve is to seal. Set the pressure to high for 10 minutes. Allow to natural release for 3 minutes and then manually release the remaining pressure. Remove the lid and add in the kidney beans and corn. Stir to incorporate. Now is a good time to give it a little taste to see if you want to add any more spice or seasoning. Close the TenderCrisp lid and allow to sit for 5 minutes to thicken. If you are not serving it right away, you can turn on the keep warm button with the pressure lid on vent. Notes Serve with cheese, sour cream, tortilla chips, or other favorite toppings. I used Daiya dairy-free cheddar and Forager vegan sour cream (which is more tasty than you’d think was possible!). Because I wanted heat, I added Hot Ones The Last Dab XXX hot sauce to my portion, but went a little overboard. I was happy to have the vegan sour cream on hand!