Made some fresh ground brisket for chili.
Now the magic of the Ninja Foodie.
Cook the brisket on med until brown.
Nest some onions and minced garlic.
I added 2 cups of beef broth, light red kindneys, diced hatch chili, petite diced tomaters, tomater sauce, S&P
Then the dry
Pressure on high for 9 mins.
Quick release the pressure then stir in 1/2 cup masa flour mixed with the beef broth. Add to chili on med saute until you get a rolling broil.
Going to eat with some corn bread.
Now the magic of the Ninja Foodie.
Cook the brisket on med until brown.
Nest some onions and minced garlic.
I added 2 cups of beef broth, light red kindneys, diced hatch chili, petite diced tomaters, tomater sauce, S&P
Then the dry
Pressure on high for 9 mins.
Quick release the pressure then stir in 1/2 cup masa flour mixed with the beef broth. Add to chili on med saute until you get a rolling broil.
Going to eat with some corn bread.
