Quick and Easy Chili Beans

This all started with a craving for chili beans in the middle of summer. Obviously not wanting to heat up the house with the current heat index at 112°, the Ninja Foodie came to the rescue.

• 2 cups dried pintos
• 4 cups hot water

Pressure cook for 30 minutes and natural release 5 minutes, then quick release and set aside. Do not drain the remaining liquid.

• 2 lbs beef roast
• 1 cup chopped onion
• 1 tbl chopped jalapeno
• 2 cloves garlic
• 1 tbl chili powder
• 1 tbl cumin
• 2 tea smoked paprika
• 2 tea onion powder
• 2 tbl salt
• 3 cups of liquid (broth/bean liquid)
• 14.5 oz diced tomatoes

Saute beef on medium for 5-7 minutes until browned. Add in seasonings, jalapeno and onion and stir. Finally, at in the garlic and cook for about a minute. Stir in your beans and cooking liquids. The final step is to add the can of diced tomatoes. *Do not stir these in! Just pour them on top and attach your pressure lid. Making sure your valve is set to seal set on high pressure for 10 minutes. When finished, natural release pressure for 3 minutes then quick release to finish. Let sit with lid open for 5 minutes to thicken. Top with your favorite cheese, onions, sour cream, crackers.