Easy Hearty Homemade Chili
I love fall with its cool mornings and warm afternoons. I love watching the leaves change from the bright green of summer to the varied crimson and brown tones of autumn. It makes me feel all warm and cozy on the inside.
Since demolition has started on the house, I have found myself reaching for my Ninja Foodi more often than usual. The Ninja Foodi is a pressure cooker, air fryer, and slow cooker all in one! I have been in love with mine since my husband and kids bought it for me for Mother’s Day. It is seriously one of the best gift they have ever given me.
Quick and Easy
Using my Ninja Foodi allows me to throw something together early in the morning and set it and forget it until I am home from a long day working at the farm. If your like me, there are times when you forget to set anything out all together. In some cases this results in panic or dinner being sandwiches and chips for the 15th day in a row. But the Foodi comes to the rescue with its ability to fully cook from frozen. I honestly do not know what I would do without this kitchen miracle!
With fall swiftly knocking at our door and the days coming to a close much earlier, this miracle workers is even more valuable. It helps that some of my favorite fall recipes are easily prepared in the slow cooker. One of my favorites, Chili.
Time to Make the Chili
Chili takes me back to being a kid. It was a staple at our home in the fall and winter. As a kid I didn’t appreciate all that chili has to offer like I do today. I hated beans so I would pick every last one out leaving only chili flavored tomato soup with ground beef. I am certain it drove my mother crazy, but she was a good sport about it. I on the other hand would never let me kids do that.
Now as an adult I love all there is to love about Chili: the smoky flavor, the hearty, tangy tomato and beef base, and those once despised but now adored beans. It is a stick to your ribs dinner that is well deserved after a long day hard at work.
Start out by putting the Foodie on the sauté mode at a medium high temperature setting. Add in the ground meat and break up with a wooden spoon while it browns. Once the meat is cooked, drain off any excess fat.
Next add in all of the remaining ingredients!
- 1 large Onion, chopped
- 29 oz Tomato Sauce
- 15 oz Whole Tomato hand crushed
- 2-3 Tbsp Chili Powder
- 1 ¾ tsp Salt divided
- 1 Bay Leaf
- ¼ tsp Ground Cumin
- 1 Cup Beef Stock
- 15.5 oz Kidney Beans, canned rinsed and drained
- 15.5 oz Pinto Beans, canned rinsed and drained
- 2 Tbsp Tomato Paste
Just dump them in! I told you it was easy. Once those are in and stirred together, change the Foodie setting to slow cooker on low for six to eight hours.
Enjoy this delicious bowl of goodness topped with sour cream and cheese or any of your favorite chili toppings!
Waste Not, Want Not
Now, I will be honest and share a secret with you. Most of my soups and stews are a result of throwing a bunch of things together and never once measuring. I am the queen of reusing leftovers. I have been known to throw taco meat into my chili, scalloped potatoes into my potato soup, and if you are eating vegetable soup at my house, it is because I had a bunch of leftovers that needed to be used up. I hate to waste food, so repurposing is a must.
The recipe below however is going to give you a great hearty chili that I believe you and your family will enjoy and make your own. Feel free to make substitutions in veggies, meat, or beans. Don’t like beans? Leave ’em out! Make it your own. Usually I use ground beef, but tonight I used ground venison. It is delicious all the same. I hope you and your family enjoy!
Do you have a favorite fall recipe?
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Easy Hearty Homemade Chili
Equipment
- Ninja Foodi or other crock pot or slow cooker
Ingredients
- 1 lb Ground Beef you can substitute any ground meat here, we use venison
- 1 large Onion, chopped
- 29 oz Tomato Sauce
- 15 oz Whole Tomato hand crushed
- 2-3 Tbsp Chili Powder
- 1 ¾ tsp Salt divided
- 1 Bay Leaf
- ¼ tsp Ground Cumin
- 1 Cup Beef Stock
- 15.5 oz Kidney Beans, canned rinsed and drained
- 15.5 oz Pinto Beans, canned rinsed and drained
- 2 Tbsp Tomato Paste
Instructions
- Select Sear/Sauté on Foodi and set temperature to med- high and hit start. Add ground meat and ½ tsp of salt and brown over med- high heat until browned. Drain off any excess fat.
- Add remaining ingredients to the Foodi with the ground meat and stir. until combined.
- Select Slow Cook on Foodi and set temp to Low and time to 6 to 8 hours
- Serve with your favorite Chili toppings. Some of our favorites are cheese, sour cream, black olives, and tortilla chips
