Jalapenos, since I'm the only one who likes spicy. My mom would make chili every Superbowl Sunday and we would top it with cheese and crushed potato chips.
Making chili for the first time in my new foodi for dinner tonight. I'm glad I came across your video for tips on cooking it in the foodi. My hubby likes it simple...diced tomato, beef, beans, a little chili powder, diced onion, garlic powder, onion powder. K add just a small pinch (about 1/4 tsp) of Old Bay seasoning. It sounds weird, but I swear it's just that little tiny bit of "something" that often is just what it needs whenever the sauce tastes less "meaty" than I want. Sometimes I add some Colby cheese on top. To my bowl, I like to top it with sliced black olives.
I do remember Shazam! I think this is going to make the perfect first meal in my new foodi pressure cooker. I love love love chili. Simple and easy just to get me started.
lol Tall Girl-glad someone did -hehhehe.... just be careful with the thickness of. the sauce/tomatoes and if you do get the water notice. do not. scrape the bottom-remove the chili and it will be ok and it will be cooked. Thanks!
Great job, Lisa! Very nice combination of spices. I’m sure this will taste great when I try it your way. I think those things inside the peppers are called ribs. You have all the ingredients you need and the volume to spare enough for a stuffed pepper. I cut my stuffed peppers lengthwise like a twice baked potato. In your case, doing so would allow you to use less green pepper in the chili if you want to, and make a stuffed pepper with the other half. You can freeze stuffed peppers either before or after cooking, too.
Too thicken the sauce, add a cornstarch slurry. That would be a 1 to 2 ratio of cornstarch to water. Go easy on how much slurry to use so that you are able to thicken at your desired consistency.
That looks delicious. I wish I had a big bowl right now. You can't beat one pan cooking and quick to boot. I use a lot of different hot sauces to spice things up but Cholula is probably my flavor of the week. I also like cayenne powder. Better Than Bouillon makes a chili flavor that is very good. I like everything you cook, they give me some new ideas that are quick and easy.
Awesome demo. Would it be taboo to use frozen onions and peppers? They come packed together in the frozen foods. So convenient. I think I would prefer Jimmy Dean Sausage over ground beef. I’m just a heathen that way. Considering you only went under pressure for 5 minutes, I would have no problem adding extra water and simmering it off for 20 minutes at the end. But since everything in there is already cooked as you said, why go under pressure at all? I think I would just choose to simmer it on low for 45 minutes and let all those spices come together. If going under pressure, I would use dry beans and let them stay under pressure a little over an hour. Then all your spices have come out too, and the dry beans are cheaper than dirt.
Thanks! yeah go for convenient-nothing wrong. with that. And Jimmy Dean would be ssh. good! You make a good point-it would be easy just to simmer everything together for. 45 minutes. And so. true-dry beans are cheaper. than dirt!
I add breakfast sausage (.25 or .50 lb), 1 tbl brown sugar and a slurry of 4 dissolved beef bouillon cubes. You’re right to add 1 can of tomato sauce and 1 can of crushed tomatoes. New Mexico red chili powder makes such a difference. I would skip the celery altogether and keep the rest of your ingredients. 👍🏼
Hi Dave, the meat chopper is an OXO her is a link for it on Amazon amzn.to/33RuXhz and the knife is a MERCER here is. link for it amzn.to/2VNRhV6 The OXO chopper can be purchased at Bed, Bath and Beyond as well. Thank you Dave!
The display. will say. water-meaning that theorist enough liquid to pressure cook the food and most of the time by the time the water notices on the screen-the bottom is burnt-at least this is. what has happened to. me. But it can be salvaged as long. as you don't scrape the bottom of the pot. What I do is remove the food clean the pot add a sufficient amount of liquid wether it. be water, broth so. it will not display that again. also taste test it to se where it is at in the cooking time and adjust your pressure cooking time. hope I. explained. it. Thanks Maan!
I don't have any use for these videos that don't include the menu of items below it. It's too tedious to sit and listen and write all of them down. Sorry.
What are. your favorite toppings for your bowl of chili? Thanks everyone?
Chopped onion, sliced jalapeños and shredded cheese.
Shredded Cheddar and a dollop of daisy : ) although, no beans in my chili.
Fritos and cheese delicious thanks for the great recipe
Your chili looks good. I top mine with sour cream and cheese.
Jalapenos, since I'm the only one who likes spicy. My mom would make chili every Superbowl Sunday and we would top it with cheese and crushed potato chips.
chopped onion sometimes cheese if I'm not avoiding cheese and a freshly made square of cornbread.
Toppings and. sides sound wonderful!
Yummy. In the Foodi you could pour the cornbread batter right on top and air fry cook it at the end. Why pull out another pan?
@@7heRedBaron oh that is a great idea!
Making chili for the first time in my new foodi for dinner tonight. I'm glad I came across your video for tips on cooking it in the foodi. My hubby likes it simple...diced tomato, beef, beans, a little chili powder, diced onion, garlic powder, onion powder. K add just a small pinch (about 1/4 tsp) of Old Bay seasoning. It sounds weird, but I swear it's just that little tiny bit of "something" that often is just what it needs whenever the sauce tastes less "meaty" than I want. Sometimes I add some Colby cheese on top. To my bowl, I like to top it with sliced black olives.
I do remember Shazam! I think this is going to make the perfect first meal in my new foodi pressure cooker. I love love love chili. Simple and easy just to get me started.
lol Tall Girl-glad someone did -hehhehe.... just be careful with the thickness of. the sauce/tomatoes and if you do get the water notice. do not. scrape the bottom-remove the chili and it will be ok and it will be cooked. Thanks!
Love your channel. Been searching for a good chili recipe.
Yeah its a basic good recipe-like I said not gonna knock your socks off but. just easy and good. Thanks. juniepat!
That chili looked awesome !!!
Yea, it's about that time of year !!
Oh yes it is Truth Hurtz! Chilly willy. today but. the sun is out so it makes a bit better. Thanks!
Handy for winter time!
Yes it is! It is soup weather! thanks. Todd!
great demo
I do the same as you except I slow cook the chilli in my ninja foodi for 6 hours
makes it even more flavourful
Great job, Lisa! Very nice combination of spices. I’m sure this will taste great when I try it your way. I think those things inside the peppers are called ribs.
You have all the ingredients you need and the volume to spare enough for a stuffed pepper. I cut my stuffed peppers lengthwise like a twice baked potato. In your case, doing so would allow you to use less green pepper in the chili if you want to, and make a stuffed pepper with the other half. You can freeze stuffed peppers either before or after cooking, too.
Thanks -I'll remember ribs. Great suggestion. for the pepper-making stuffed peppers. Thanks Frank!
Too thicken the sauce, add a cornstarch slurry. That would be a 1 to 2 ratio of cornstarch to water. Go easy on how much slurry to use so that you are able to thicken at your desired consistency.
Thanks. for. the tip!
@@pressurecrisp NP. Love you and love the various recipes!!
@@lasvegasjgreen7775 Thank you!
Good idea. I add 1-2 tbsp flour slurry to mine, and that seems to do the trick as well. Can't wait to try making my chili recipe in my foodi tonight!
Great chili recipe Lisa. Im going to make that soon. It's 18 degrees here in Indiana!
Oh that is cold! Chili would be perfect to warm you Guy! Thanks!
A bit of beef broth works good too if moisture is needed. I"ve never had burn notice luckily. We like all our soup thicker.
thanks Attitude-Appreciate the tip!
That looks delicious. I wish I had a big bowl right now. You can't beat one pan cooking and quick to boot. I use a lot of different hot sauces to spice things up but Cholula is probably my flavor of the week. I also like cayenne powder. Better Than Bouillon makes a chili flavor that is very good. I like everything you cook, they give me some new ideas that are quick and easy.
I add a TBSP light brown sugar yum
Yummy
Awesome demo. Would it be taboo to use frozen onions and peppers? They come packed together in the frozen foods. So convenient. I think I would prefer Jimmy Dean Sausage over ground beef. I’m just a heathen that way. Considering you only went under pressure for 5 minutes, I would have no problem adding extra water and simmering it off for 20 minutes at the end. But since everything in there is already cooked as you said, why go under pressure at all? I think I would just choose to simmer it on low for 45 minutes and let all those spices come together. If going under pressure, I would use dry beans and let them stay under pressure a little over an hour. Then all your spices have come out too, and the dry beans are cheaper than dirt.
Thanks! yeah go for convenient-nothing wrong. with that. And Jimmy Dean would be ssh. good! You make a good point-it would be easy just to simmer everything together for. 45 minutes. And so. true-dry beans are cheaper. than dirt!
I add breakfast sausage (.25 or .50 lb), 1 tbl brown sugar and a slurry of 4 dissolved beef bouillon cubes. You’re right to add 1 can of tomato sauce and 1 can of crushed tomatoes. New Mexico red chili powder makes such a difference. I would skip the celery altogether and keep the rest of your ingredients. 👍🏼
Sausage would make it so much better! New Mexico red chili powder-road tricot. get some :) Thanks for. all the tips and suggestions. Wendy!
? what kind of knife are you using to cut those onions and where can I get one. also, where did you get the meat chopper?
Hi Dave, the meat chopper is an OXO her is a link for it on Amazon amzn.to/33RuXhz
and the knife is a MERCER here is. link for it amzn.to/2VNRhV6
The OXO chopper can be purchased at Bed, Bath and Beyond as well.
Thank you Dave!
What is Water notice?
The display. will say. water-meaning that theorist enough liquid to pressure cook the food and most of the time by the time the water notices on the screen-the bottom is burnt-at least this is. what has happened to. me. But it can be salvaged as long. as you don't scrape the bottom of the pot. What I do is remove the food clean the pot add a sufficient amount of liquid wether it. be water, broth so. it will not display that again. also taste test it to se where it is at in the cooking time and adjust your pressure cooking time. hope I. explained. it. Thanks Maan!
@@pressurecrisp thanks, so it is a Ninja foodie thing. Great looking Chilly by the way. Wish I had smellavision.
@@maanaseeri Yes it is! Thanks!
Does cooking on low pressure reduce the heat enough to keep it from burning?
@@7heRedBaron a light bulb just went off in my head-lol. think that would have been the better way-thank you. will give this a try
White stuff lol 😂
I don't have any use for these videos that don't include the menu of items below it. It's too tedious to sit and listen and write all of them down. Sorry.
CUMIN