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    Home ยป Ninja Foodi Recipes

    Quick Chili in the Ninja Foodi

    Published: March 20, 2019Updated: February 20, 2021 ยท This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases. See Our Full Disclosure Policy for More Information

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    Quick Chili pin
    Recipe Time :28 minutes mins
    Servings: 10

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    Quick Chili in a blue bowlQuick Chili? Doesn't chili take hours and hours of simmering to develop those flavors? Not anymore! You can make Quick Chili in the Ninja Foodi that tastes like it simmered for hours... in under 30 minutes!

    Still not convinced? Give me a chance, please. I know there are chili gurus out there that pride themselves on taking 2 and 3 days to make a good batch of chili. I was one. Seriously, I was.

    There is absolutely nothing wrong with taking your time to develop flavors and spending weeks, months, and even years perfecting that winning pot of chili. I have done this too many times to count during my brief time of entering local chili cook-offs.

    This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. Thank you for your support!

    Thai Curry Chili

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    I will email this recipe page to you, so you can come back to it later!

    Now, I was not going to big events or nationally recognized competitions, but I did compete  against some folks that were VERY serious about their chili!

    I'm very proud to say that my recipe for Thai Curry Chili came in first place in two competitions and second in another.

    Since I have only competed in four competitions, this is a pretty good track record.

    I pride myself on chili making and this recipe for Quick Chili is no exception. It's good. Really Good.

    Find The Information You Need Quickly

    Toggle
    • Do I have to have a Ninja Foodi to make this recipe?
    • Is this a Dump and Cook Recipe?
    • Can I use Different Meats in this Quick Chili?
    • Is this Quick Chili Spicy?
    • So, Let's get to making this Quick Chili!
    • Quick Chili in the Ninja Foodi
    • DON’T FORGET TO FOLLOW US ON YOUR FAVORITE SOCIAL MEDIA CHANNEL!

    Do I have to have a Ninja Foodi to make this recipe?

    No, you don't. You can make this recipe for Quick Chili on the stove or in an Instant Pot. If you don't have a Ninja Foodi and are interested in learning more about it, this post on How to use the Ninja Foodi. In this article, I go over the various functions and various models of the Ninja Foodi.

    Pressure cooking 101 graphic

    Even if you have been cooking in a pressure cooker for years, you might find this post on Pressure Cooking 101 interesting. I know I learned a lot doing research for it!

    Stove top: In a large stockpot, sauté the meat, onions, and seasoning for 5 minutes. Add in the garlic and saute for 2 minutes. Add in the rest of the ingredients and simmer on low for 1-2 hours or until the sirloin is the desired texture.

    Instant Pot: Follow the same instructions as for the Ninja Foodi.

    Is this a Dump and Cook Recipe?

    Pretty much, yes. The only thing that I don't add in until after the pressure cooking time is the canned beans. You probably can add them in and I did in this recipe for Instant Pot Chili, but I decided to add them in at the end this time and they were perfect.

    I do sauté the meats with the onions and garlic for a few minutes, but after that it is a dump and cook. Super easy, super delicious, and super quick!

    Can I use Different Meats in this Quick Chili?

    Yes, absolutely! When choosing the type of meat you want to use remember to adjust the pressure cooking time for that type of meat.

    You can probably get away with decreasing the time to 5 minutes or even increasing it to 20 or more minutes. Of course longer than 10 minutes will take away the "quick" in this chili.

    Here are my cook time recommendations for different meats: 

    All Ground Beef: You will not need to change anything in the recipe if you want to use all ground beef. The only thing you may want to do is drain the fat after sautéing for a few minutes.

    Brisket: Cut the brisket into bite-size pieces and sauté for a few minutes. Set the pressure cooker for 20-30 minutes. Brisket takes longer than other cuts of beef.

    Ground Chicken or Turkey: After sautéing the ground chicken/turkey until it is ½-3/4 of the way done, you can set the pressure cooker to 5 minutes.

    Chicken Breasts: Cut into bite-size pieces and sauté for a few minutes. Set the pressure cooker for 5 minutes.

    Already Cooked and Shredded Meat: If the meat is already cooked, set the pressure cooker for 2-5 minutes.

    Is this Quick Chili Spicy?

    That is a hard question to answer because everyone's tolerance for spice is different. Some would consider this a spicy chili and some would consider it mild. I love spice, but not overwhelmingly hot, so I consider this Quick Chili to be perfectly spiced.

    If you like your chili super spicy, double or triple the ground chipotle and the Cholula.

    If you like your chili mild, omit the chipotle and jalepeno pepper. Or you can try this version of Instant Pot Chili, which is very mild and kid friendly. If you are cooking this in the Ninja Foodi, you can follow the Instant Pot directions without any changes.

    So, Let's get to making this Quick Chili!

    If you prefer to watch me make this chili, you can watch this video on YouTube for Quick Chili in the Ninja Foodi or at the end of the recipe.

    First (and I say this a lot), prep your ingredients. This makes any recipe flow very smoothly and avoids surprises. I can't tell you how many times, I've gotten to the middle of a recipe and realized that I didn't have something.

    Measure out all of your spices and make the chili seasoning. Of course you can also use your favorite chili seasoning or even a packet, but I do recommend giving this blend a try. I like to make my own spice blends because I can control the salt content and the spice level.

    Quick Chili dicing sirloin

    Trim and cube the sirloin into ½" pieces. Dice the onions and peppers. Mince the garlic.

    Turn the Ninja Foodi on High Sauté and add in ground beef. Add the sirloin to the inner pot with onions and seasonings. Sauté for 5 minutes.

    Add in the garlic and sauté for 2 minutes or until the ground beef is 50%-75% cooked.

    Add in the peppers. If using a jalepeno pepper, it is a good idea to try a small bite to see how spicy it is because they vary in heat. Then you can decide if you want to add more or less or if you want to add the seeds/membrane. Most of the heat is in the seeds and the membrane.

    Quick Chili graphic with steps

    Pour in the 3 cups of beef stock and the Cholula. Use a plastic or wood utensil to scrape along the bottom of the pan to remove any pieces that might be stuck. This will avoid them burning during the pressure cooking process and giving you that dreaded "water" notice.

    Add in the fire roasted tomatoes and top with the tomato paste. DO NOT STIR.

    Put on the pressure lid and make sure the black valve is on seal. Set the Ninja Foodi to high pressure for 10 minutes. Allow to natural release for 3 minutes, then manually release the remaining pressure.

    Quick Chili adding the beans

    Remove the lid. Add the kidney beans and stir. Close the TenderCrisp lid and allow to sit with the Ninja Foodi off for 5 minutes.

    Serve and Enjoy!

    Quick Chili finished in pot of Ninja Foodi
    Quick Chili in the Ninja Foodi

    Quick Chili in the Ninja Foodi

    Recipe By: Louise
    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 minutes! 
    4.84 from 112 votes
    Add to My Favorites Saved! Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 13 minutes mins
    Other 10 minutes mins
    Total Time 28 minutes mins
    Course Main Course
    Cuisine American
    Servings 10
    Calories 429 kcal
    Turn this on when cooking to prevent your screen from going dark

    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 jalepeno pepper
    • 2 cups beef stock
    • 29 ounces fire roasted tomatoes 2 14.5 oz cans
    • 1 tablespoon Cholula
    • 6 oz tomato paste
    • 32 ounces kidney beans canned and drained

    Seasoning Blend

    • 2 tablespoon Chili Powder
    • 2 tablespoon Cumin
    • 1 tablespoon Sea Salt
    • 1 tablespoon Smoked Paprika
    • 1 ½ teaspoon Black Pepper
    • ½ teaspoon Chipotle

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    Instructions
     

    • Dice up 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 in the drained 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 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!

    Video

    https://youtu.be/kqpo56I7pxg

    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. 

    Nutrition

    Calories: 429kcalCarbohydrates: 31gProtein: 36gFat: 16gSaturated Fat: 6gCholesterol: 88mgSodium: 1088mgPotassium: 845mgFiber: 2gSugar: 7gVitamin A: 1140IUVitamin C: 14.5mgCalcium: 64mgIron: 4.4mg
    Keyword Best Quick Chili recipe, Ninja Foodi chili recipe, Recipe for chili in the Ninja Foodi, Recipe for pressure cooker chili
    Course Main Course
    Cuisine American
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    Reader Interactions

    Comments

    1. Megan

      December 29, 2024 at 6:58 pm

      5 stars
      Love this chili recipe! Itโ€™s so simple, and a staple for us. I omit the steak and just do 3lbs of ground beef, and reduce the stock to just 1 1/2 cups (I like a thicker chili). Flavors are great and easy to follow!

      Reply
      • Louise

        January 03, 2025 at 3:50 pm

        I'm so glad you like it!

        Reply
    2. Jordan Peot

      December 21, 2024 at 6:00 pm

      5 stars
      Very good recipe, but it came out a little soupy for me. If you prefer your chili a bit thicker, I would crush a few cups of tortilla chips into it after adding the beans.

      Reply
      • Louise

        December 22, 2024 at 9:07 am

        You can also decrease the liquid a bit next time or let it simmer a little longer. I have gone back and forth about decreasing the liquid because I agree it is a little soupy at first. However, a lot of that depends on the meat used and the juices it gives off, so I have left it at 2 cups, but 1.5 cups is probably plenty. It will thicken as it sits and the next day it is perfect. I'm glad you enjoyed it!

        Reply
    3. Bouchra

      November 10, 2024 at 5:26 pm

      5 stars
      Bouchra M

      I have been drooling over this recipe but havenโ€™t tried it it:( Iโ€™m finally gonna go for it but I donโ€™t like beans in my chili.
      Should I change anything else to the ingredients or liquid or keep as is.
      Never been disappointed by any of your recipes ( loved all of them)

      Reply
      • Louise

        November 11, 2024 at 11:06 am

        I would reduce the liquid by at least 1/2 cup. Let me know how it goes!

        Reply
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