Categories
Chili Soup, Stew & Chili

Fire Station Chili

 

Fire Station Chili

Print Recipe Pin Recipe
Course Chili, Soup, Stew & Chili
Servings 8 to 10

Ingredients
  

  • 2 tbs vegetable oil
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 2 lbs ground beef
  • 2 cans red kidney beans drained
  • 1 can crushed tomatoes
  • 1/3 cup chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp black pepper

Instructions
 

  • In the Electric Skillet, heat the oil and sauté the garlic and onion until tender. Add the ground beef and cook until the hamburger is cooked thoroughly (at 350 degrees). Drain off any excess liquid. Add the remaining ingredients, mix well. Reduce the heat to medium-low (250 degrees), cover and simmer for 30, stirring occasionally.

Notes

If you want to give this a spicy kick, add 1 tablespoon hot pepper sauce along with the tomatoes.

Quick Chili in the Ninja Foodi

A Quick & Easy Chili in the Ninja Foodi (or other pressure cooker) that tastes like you simmered it all day and it's ready in less than 30 m
Quick Chili in the Ninja Foodi
inutes! 
 
Ingredients
1 ½ lb top sirloin
1 ½ lb ground beef
1 onion
3-4 cloves garlic minced. About 1-2 tsp.
1 green pepper
1 jalapeno pepper
2 cups beef stock
29 ounces fire-roasted tomatoes 2 14.5 oz cans
1 Tbsp Cholula
6 oz tomato paste
32 ounces kidney beans canned

Seasoning Blend

2 Tbsp Chili Powder
2 Tbsp Cumin
1 Tbsp Sea Salt
1 Tbsp Smoked Paprika
1 ½ tsp Black Pepper
½ tsp Chipotle
Instructions
  • Dice up the onion, jalapeno pepper, and green pepper. Mince garlic. Combine seasonings in a medium bowl. 
  • Turn the Ninja Foodi on High Saute and add in ground beef. Trim and cube the sirloin into ½" pieces. Add to the inner pot with onions and seasonings. Saute for 5 minutes. 
  • Add in the minced garlic and saute for 2 minutes or until the ground beef is 50%-75% done. 
  • Add in the green pepper, jalapeno pepper, Cholula, and beef broth. Use a plastic scraper to scrape along the bottom of the pot to make sure nothing has stuck to it. 
  • Add in the fire-roasted 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 the kidney beans. 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 it 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. 
  • Serve and top with your choice of toppings. Enjoy!
Notes
I have also made this recipe with 1 bulb of Roasted Garlic and it was delicious! 
UPDATE: After getting great feedback and making this recipe again, I have decided to decrease the liquid amount to 2 cups of beef stock instead of 3. There have been variables with the meat used creating too thin of a chili. If you are omitting the meat in the chili, you may want to use 3 cups of stock. 
Tried this recipe?Let us know how it was!