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Ninja Foodi beef chilli

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We are BIG fans of beef chilli in our home, especially this Ninja Foodi beef chilli. It is super simple to put together, taking just a couple of minutes to prepare, and it is really fast to cook too.

On the days when I have lots of time I like to make a slow cooker beef chilli. This is a slightly different version of my chilli, and the flavours have a long time to marinade, but this one works SO well and is ideal for chilli and rice, topping nachos or even just serving over an air fryer jacket potato.

One great thing about beef chilli is that you can use the leftovers for so many different meals. You can also make dishes like a 15 minute spaghetti bolognese and then turn the leftover mince into chilli. It’s really versatile. I also use this chilli in enchiladas sometimes.

The main convenience of using the Ninja Foodi is that you can either have a super fast dinner, using the pressure cooker settings, or you can have a nice slow cooked meal, ideal if you’re wanting something hot waiting when you come in from work or a nice family walk.

Beef chilli cooked in the Ninja foodi in a metal serving dish with green peppers, mixed beans and tomatoes visible

Ingredients for Ninja Foodi beef chilli:

Spray oil

Salt and pepper

1 green pepper

1 white onion

1 tin of mixed beans (300g approximate net weight) – you can use kidney beans instead

300g beef mince (I use 5% lean but you can use a different % quantity you just may want to drain it first)

1 tin of chopped tomatoes or diced tomatoes

300ml beef stock

2 tablespoons of Mexican spice blend (this contains chilli powder, paprika, cumin, garlic, onion, dried peppers, oregano and salt)

A garlic baguette that has been cooked in the air fryer and is in an enamel baking dish

Method for making beef chilli in the Ninja Foodi:

Slice the pepper. Removing any seeds and pith.

Dice your onion finely.

Drain and rinse your mixed beans thoroughly.

Set your Ninja Foodi to the brown/sauté mode.

Add a little oil and your beef mince.

Break up using a wooden spoon to avoid scratching the pot.

Season with salt and pepper.

Lightly brown the mince.

Turn off the sauté mode.

Add the pepper, onion, mixed beans, chopped tomatoes, beef stock and Mexican spice blend.

Stir well.

Close the pot, sliding to the pressure cooker setting (or adding the pressure cooker lid if you have an older model).

Set the pressure to high, for 4 minutes.

Make sure the valve is sealed.

Leave it to cook for the 4 minutes, remembering that it can take around 10 minutes for the pressure to build in the pot before the timer starts counting the 4 minutes cooking time.

Quick release the steam. I always use an oven glove and then a wooden spoon to turn the vent to ensure that I don’t get hurt by the steam, as it is VERY hot and WILL burn you if it comes into contact with your body.

Serve with rice, I love to serve with Ninja Foodi white rice. We also have lots of lovely things; such as sour cream, garlic and herb dip and tomato and chilli salsa, plus lovely toppings such as grated cheddar cheese and a little mozzarella. Yum!

No yeast flatbreads in a silver serving dish

What to serve with beef chilli?

We love to have it with a variety of delicious recipes including:

What cuts of meat can you use for beef chilli?

Diced beef, brisket and short ribs all work very well for this dish, although they will bring the cost of the dish up quite significantly.

I love to use 5% lean beef mince as it is quite low in fat and it is widely available or a reasonable price in UK supermarkets.

Slow cooker spaghetti bolognese, slow cooker roast beef, slow cooker beef stroganoff and slow cooker cottage pie with text overlay that says tasty beef recipes for the slow cooker

Is beef chilli gluten free?

The above recipe can be made gluten free, of course you’ll want to check the ingredients in full but be mindful when making your own Mexican spice blend, or if buying one, as sometimes the thickening agents used in these can contain gluten. Also, beef stock often contains gluten, so be mindful when choosing a stock you already have on hand of the ingredients.

Can you make beef chilli without beans?

Sure! If you’re not a fan of mixed beans then you can remove those. I used to be a very fussy eater, and was NOT a fan of beans, but over time I came to realise that even baked beans are made with a bean that often features in mixed beans, and I promptly realised that I was already eating them on a regular basis.

If you’re wanting to keep it super simple you can just use a tin of baked beans instead of mixed beans. They are often much cheaper and they will still absorb all of the lovely chilli flavour.

Slow cooker roast beef on a bed of carrots and parsnips in a Pyrex glass baking dish. In the background is an enamel tray of Ninja Foodi roast potatoes and a Pyrex glass jug of beef gravy

Can you use beef chilli for tacos?

Yes! This chilli is PERFECT for tacos! If you don’t want a lot of hassle then just buy the pre-made shells. They work well and have a lovely crunch to them too.

Can you serve beef chilli to toddlers?

I would suggest making the Mexican spice mix yourself and cutting out the dried peppers and then lowering the amount of chilli powder (opt for mild) and then ensure you leave the salt out.

Toddlers shouldn’t be eating a lot of salt anyway, but also their flavour palette isn’t refined yet so a nice chilli will work for them without the spice and being more on the bland side.

Spaghetti bolognese, lasagne, burger and beef keema curry - easy beef mince recipes

Why not check out some of my other tasty recipes while you’re here?

How to make beef chilli in the instant pot:

Ninja Foodi beef chilli

A delicious simple beef chilli made in the Ninja Foodi multi cooker

Course Main Course
Cuisine Mexican
Keyword beef, chilli, mince, Ninja Foodi, pressure cooking
Prep Time 3 minutes
Cook Time 4 minutes
Pressure building time 10 minutes
Total Time 17 minutes
Servings 3 servings
Calories 331 kcal

Ingredients

  • Spray oil
  • Salt and pepper
  • 1 green pepper
  • 1 white onion
  • 1 tin of mixed beans 300g approximate drained weight
  • 300 g beef mince
  • 1 tin of chopped tomatoes
  • 300 ml beef stock
  • 2 tablespoons of Mexican spice blend

Instructions

  1. Slice the pepper. Removing any seeds and pith.
  2. Dice your onion finely.
  3. Drain and rinse your mixed beans thoroughly.
  4. Set your Ninja Foodi to the brown/sauté mode.
  5. Add a little oil and your beef mince.
  6. Break up using a wooden spoon to avoid scratching the pot.
  7. Season with salt and pepper.
  8. Lightly brown the mince.
  9. Turn off the sauté mode.
  10. Add the pepper, onion, mixed beans, chopped tomatoes, beef stock and Mexican spice blend.
  11. Stir well.
  12. Close the pot, sliding to the pressure cooker setting (or adding the pressure cooker lid if you have an older model).
  13. Set the pressure to high, for 4 minutes.
  14. Make sure the valve is sealed.
  15. Leave it to cook for the 4 minutes, remembering that it can take around 10 minutes for the pressure to build in the pot before the timer starts counting the 4 minutes cooking time.
  16. Quick release the steam. I always use an oven glove and then a wooden spoon to turn the vent to ensure that I don’t get hurt by the steam, as it is VERY hot and WILL burn you if it comes into contact with your body.
  17. Serve with rice, I love to serve with Ninja Foodi white rice. We also have lots of sauces, and lovely toppings such as grated cheddar cheese and a little mozzarella. Yum!

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

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Beef chilli cooked in the Ninja foodi in a metal serving dish with green peppers, mixed beans and tomatoes visible
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