Ninja 15in1 Hairy Bikers Episode 6 Chilli con Carne Chilli once sautéed cooked in just 10 minutes

[@cliveinsley9608]

Thanks, Enjpyed following recipe and sure we will be happy with the results. Great view of your arm.

[@yellowfuchsia1]

I'd just put minced beef and sour cream on my shopping list and then I saw this video. What great timing! I will definitely be trying this recipe, but I will make the full amount and put the extra portions in the freezer.

[@inthekitchenwithpenn1]

@yellowfuchsia 1 even using 330g of mince I have 2 extra portions in the freezer . The original recipe feeds 5

[@inthekitchenwithpenn1]

PS , My sour cream was a bit of letover double cream that I added lemon juice to

[@yellowfuchsia1]

@@inthekitchenwithpenn1 That's a good tip. Thanks.

[@yellowfuchsia1]

@@inthekitchenwithpenn1 Yes, I noticed it fed five, which seems an odd number. I'm on my own, so I like to batch cook and have a supply of homemade ready meals in the freezer.

[@Maria-tn5ig]

Great recipes and tasty. Thank you for sharing

[@inthekitchenwithpenn1]

Thank you for watching and commenting

[@PaulieDetmurds]

This video makes me miss my Ninja! LOL Fabulous job Penny! Fries area a nice added touch!

[@inthekitchenwithpenn1]

Paulie , you're going to have so much fun cooking in the Phillipines you won't miss it at all

[@bridgetsalter265]

late Penn ,but thankyou for this one ,my to do list is growing !!! Happy Sunday both 👍👍❤

[@inthekitchenwithpenn1]

Hope you've had a good day Bridget

[@Ninja1971]

Thanks Pen & Steve just made this but had to add way more water to build pressure.

[@inthekitchenwithpenn1]

@Ninja1971 , oh how odd 🤔. Did you have to thicken it up on sear sauté ?

[@Ninja1971]

@@inthekitchenwithpenn1 I had a no pressure alert and then add water. I think it had caught on the bottom it’s all trial and error but to be fair I’ve had loads more success than failure with my recipe’s so far. Need to try the liver and bacon next :)

[@inthekitchenwithpenn1]

@Ninja1971 tomatoes are notorious for giving the burn notice thats why I sit the puree on top . It may be worth cleaning the pot after the first sauté of the meat and onions

[@CookingwithRick]

Hi Penny, your chili looks thick and delicious and came together quick.

[@inthekitchenwithpenn1]

Thanks Rick it was very tasty thanks to the Hairy Bikers

[@donnacook6120]

Looks so good. The last chilli we made in the pkp it was so runny we had to transfer it to a pot and let it cook on the gas to reduce the liquid

[@inthekitchenwithpenn1]

You could try thickening with a cornflour/water paste it won't effect the taste

[@dianeo2227]

Brilliant Penn. Love it when you adapt recipes to make them more manageable for midweek evenings. I have that same masher tool, really handy. Can I ask what you used for the beef Stock? Love the pressure cook function on my Ninja but it feels like russian roulette everytime, as I seem to burn the bottom most times. Even the liver and onions stuck a bit. I always make sure the bottom is deglazed and add plenty of liquid. Rice seems to be ok even tho the liquid is really frugal. Anything involving, meat/tomatoes etc sticks during cooking. I now thinking it's because I'm using stockpots rather than powder/cubes. Going to follow your method exactly so just wondered about the stock.

[@inthekitchenwithpenn1]

@dianeo2224 first off thank you for watching . That tool is brilliant ! I wish I'd got one years ago I use either oxo cubes or Knorr stock pots . Tomatoes are notorious for sti King, that's the main reason I sit the puree on top . If you're worried about sticking , before adding the purée, tip everything out and wash the pot ,because there can sometimes be a little stuck on that you've missed .

[@dianeo2227]

@@inthekitchenwithpenn1 Thanks for your prompt, helpful reply Penn, really appreciated it, as I can only imagine how busy you both are producing the BEST Ninja resource in the UK. Agree, I'm most likely missing little bits. I'll do some tests with different meals, washing it out each time. Only takes a few mins and will be worth it to put the joy back into PC'ing. I'd been witholding some sticky ingredients like sugar/worcestershire sauce for example, and even resorted to emptying it after saute and then cooking pot in pot on a rack, with rice/pasta in the bottom which was OK but not ideal. I'm determined to get to the bottom of why I'm struggling but should have started with the obvious. Thanks for the advice Penn.

[@inthekitchenwithpenn1]

@dianeo2224 I hope it helps because I hate cleaning the pot . I'm going to invest in a stainless steel inner pot . My Instant pot inner was stainless steel.and it was fab and so easy to clean . I have Tefal ingenio pots and pans that are stainless too they're great pans and work on my induction hob too . Wow , what lovely compliment, thank you so much

[@dianeo2227]

@@inthekitchenwithpenn1 This in my first multicooker so really useful to hear about the stainless steel innerpots, as I had thought they might be harder to work with. I've been really careful with cleaning my pot and even though the non stick-suface seems good I had looked at getting a second pot incase my many burns had damaged it, but they are always out of stock. I know the stainless steel ones are pricey but hearing your experienced view, I'll maybe take the plunge.

[@tezclark2]

That looks good

[@inthekitchenwithpenn1]

Thanks, it was very tasty

[@lisaford7437]

How much stock did the recipe say

[@inthekitchenwithpenn1]

300ml

[@tezclark2]

Think mine was scratched the first week, they aren't very good for that. It was actually the wire stands that scratched it lol 😆

[@inthekitchenwithpenn1]

@tez1love my only niggle with ninja is I wish they'd use stainless steel inner pots like Instant pot do

[@tezclark2]

@@inthekitchenwithpenn1 yes that would be good 👍

[@Wijkkie]

85% you're arm and hand in the video ;-).