Print

Chili Baked Potato

Chili Baked Potato
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re in search of a heartwarming meal that satisfies both your cravings and those of your family and friends, look no further than our Chili Baked Potato. This delightful dish features fluffy baked potatoes generously topped with a rich, savory chili made from lean ground beef and kidney beans, simmered to perfection with aromatic spices. Not only is this recipe a comforting favorite for busy weeknights, but it’s also an excellent option for casual gatherings or game nights. With the ability to prepare the chili ahead of time and personalize the toppings, this meal is as convenient as it is delicious. Get ready to enjoy a cozy dinner that’s sure to please everyone at the table!

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 1 cup yellow onion (diced)
  • 1 ½ pounds ground beef
  • 28 ounces canned whole tomatoes
  • 15 ounces canned red kidney beans (drained and rinsed)
  • 4 russet potatoes
  • shredded cheese
  • sour cream
  • green onions

Instructions

  1. Heat olive oil in a skillet over medium-high heat. Add minced garlic and diced onions; cook until softened.
  2. Add ground beef, season with salt and pepper, and cook until browned. Drain excess grease.
  3. Transfer meat mixture to a slow cooker. Stir in canned tomatoes, kidney beans, bay leaf, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook on low for 6-8 hours.
  4. One hour before serving, preheat oven to 350°F. Rinse and pierce potatoes; rub with olive oil and salt.
  5. Bake potatoes directly on the oven rack for 60-75 minutes until tender.
  6. Allow potatoes to cool slightly before slicing open lengthwise. Top with chili, cheese, sour cream, and green onions.

Nutrition

Find it online: https://www.weekmealideas.com/chili-baked-potato/