Chili baked potatoes are the ultimate comfort food, combining the heartiness of baked potatoes with the rich, savory flavor of chili. This dish is not only filling but also incredibly easy to prepare, making it perfect for busy weeknights or casual gatherings. The warmness of the baked potato paired with the zesty chili creates a satisfying meal that appeals to people of all ages.
Why We Love This Chili Baked Potato Recipe
This chili baked potato recipe stands out because of its delightful flavor and ease of preparation. The dish brings together wholesome ingredients that are easily accessible, meaning you can whip it up whenever cravings strike. The best part is that you can customize the toppings to fit your personal taste, whether that’s adding more cheese, opting for spicier chili, or adding fresh herbs. Plus, it’s a complete meal in one, making cleanup a breeze. It’s satisfying, filling, and perfect for sharing, which is why you’ll find yourself reaching for this recipe time and again.
Ingredients about Chili Baked Potato
To create this hearty dish, you will need:
List of ingredients with measurements
- 1 tablespoon extra virgin olive oil (or ghee)
- 1 tablespoon garlic (minced)
- 1 cup yellow onion (diced)
- 1 ½ lbs ground beef
- ¼ teaspoon ground black pepper
- 1 28oz can whole tomatoes (do not drain)
- 1 6oz can tomato paste
- 1 15oz can red kidney beans (drained and rinsed)
- 1 bay leaf
- 2–3 tablespoons chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 4 russet potatoes
- Extra virgin olive oil (for rubbing the potatoes)
- Kosher salt (for sprinkling)
- 1 cup shredded Colby Jack cheese
- 4 tablespoons sour cream
- 2 tablespoons green onions (chopped)
How to Make Chili Baked Potato Directions
To get started on your chili baked potatoes, follow these simple steps:
- Begin by heating the olive oil in a large cast iron skillet over medium-high heat. Allow it to warm up for a minute or two.
- Once the oil is hot, add the minced garlic. Sauté it for 10 to 20 seconds until it becomes fragrant, but be cautious not to burn it.
- Stir in the diced yellow onion and let it cook for about two minutes until it turns soft and translucent.
- Add the ground beef to the skillet, seasoning it with salt and pepper. Cook the beef until it is browned and no longer pink. If there is any excess grease, be sure to drain it off.
- Next, incorporate the whole tomatoes into the skillet, cutting them into quarters as you add them. Stir in the tomato paste, drained kidney beans, bay leaf, chili powder, cumin, garlic powder, onion powder, along with additional salt and pepper. Mix everything well until combined.
- If you have a slow cooker, this would be the perfect time to transfer the mixture. Set it to low for about 6 to 8 hours to allow the flavors to develop fully.
- Preheat your oven to 350°F as you prepare the potatoes. Take each russet potato and give it a good rinse under cold water. Afterward, dry them completely using a towel.
- Using a fork, prick the potato skins several times to allow steam to escape during the baking process. Rub the potatoes with a little olive oil and sprinkle them generously with kosher salt to enhance their flavor.
- Place the potatoes directly on the oven rack and let them bake for 60 to 75 minutes, or until they become tender to the touch.
- Once the potatoes are baked, carefully slice them lengthwise. Scoop a generous portion of chili into each potato and top it off with shredded cheese, sour cream, and chopped green onions. Serve the dish immediately for the best experience.
How to Serve Chili Baked Potato
Serving chili baked potatoes is a fun part of the meal. Start by arranging the baked potatoes on a large platter. Cut each potato open to expose the fluffy interior, creating a pocket for the chili. Spoon the heated chili generously into each potato, ensuring that it spills slightly over the sides for a deliciously messy, inviting presentation.
Top each stuffed potato with a sprinkling of shredded Colby Jack cheese, which will melt beautifully into the warm chili. Add a tablespoon of sour cream on top for creaminess, then finish with a light dusting of chopped green onions for a fresh crunch. You can serve the chili baked potatoes with a side salad or crunchy cucumbers to balance the richness of the dish.
Don’t forget to offer extra toppings on the side—think sliced jalapeños for heat, diced tomatoes for freshness, or even additional cheese. This allows everyone to customize their meal to their liking.
Expert Tips: Chili Baked Potato
- Use Quality Meat: Opt for lean ground beef if possible. It helps in keeping the chili from being overly greasy while still providing plenty of flavor.
- Customize the Spices: If you love heat, feel free to increase the amount of chili powder or add some cayenne pepper. Remember, you can always adjust spices to match your palate.
- Don’t Skimp on Toppings: The toppings add significant flavor. Be generous with the cheese, sour cream, and green onions for the best taste and visual appeal.
- Make Ahead: The chili can be prepared a day in advance. Just store it in the fridge and reheat it before serving. This allows flavors to develop more intensely.
- Experiment with Potatoes: While russet potatoes are the classic choice, you can try using sweet potatoes for a twist on flavor and nutrition.
How to Store Chili Baked Potato
Storing chili baked potatoes is quite straightforward. If you have leftovers, allow the potatoes and chili to cool completely before storing. For best results, you can store them separately. Place the remaining chili in an airtight container in the refrigerator, where it can last for up to 3-4 days.
The baked potatoes can also be stored in a similar manner. Wrap them tightly in plastic wrap or aluminum foil before placing them in the fridge. When you’re ready to enjoy the leftovers, simply reheat them in the microwave until warmed through.
For longer storage, you can freeze the chili. Use freezer-safe containers or bags to keep it from freezer burn. It can be stored for up to 3 months, allowing you to have a hearty meal on hand whenever you need it.
Variation of Chili Baked Potato
One of the best features of chili baked potatoes is their versatility. You can easily put your spin on the recipe. Here are a few variations to consider:
- Vegetarian Version: Swap out the ground beef for lentils or a mix of your favorite beans, like black beans or chickpeas. This adds protein and fiber without the meat.
- Cheesy Version: For an even cheesier experience, mix in some shredded cheese directly into the chili before spooning it over the baked potatoes.
- Mexican Twist: Spice things up by adding black beans and corn into the chili mixture. Top with diced avocado and fresh cilantro for a vibrant finish.
- Spicy Chili: For those who love heat, add diced jalapeños directly into the chili or use spicy ground meat. Consider serving with hot sauce for an extra kick.
- Loaded Style: Load your chili baked potato with chili, cheese, guacamole, pico de gallo, and a drizzle of chipotle sauce for a flavor explosion.
FAQ
What is a chili baked potato?
A chili baked potato combines a fluffy baked potato filled with a flavorful chili, usually made with ground beef, tomatoes, beans, and spices. It is a comforting, hearty dish, perfect for any meal.
Can I make chili baked potatoes ahead of time?
Absolutely! You can prepare the chili in advance and reheat it when you’re ready to serve. The baked potatoes can also be cooked ahead of time; just store them in the fridge.
What toppings can I use for chili baked potatoes?
Common toppings include shredded cheese, sour cream, green onions, and jalapeños. Feel free to get creative with additional toppings like guacamole, diced tomatoes, and fresh herbs.
How long can I store leftover chili baked potatoes?
Store leftovers in airtight containers. The chili can last in the fridge for up to 3-4 days, while the baked potatoes can be stored for the same duration.
Can I freeze chili baked potatoes?
While the baked potatoes generally do not freeze well, you can freeze the chili in freezer-safe containers. It lasts for up to 3 months, allowing for future quick meals.
With this comprehensive guide, you now have everything you need to whip up this delicious chili baked potato dish that will have everyone coming back for more! Enjoy the comforting flavors and make it your own with various toppings and variations. Happy cooking!
Chili Baked Potatoes
Ingredients
For the chili
- 1 tablespoon extra virgin olive oil (or ghee)
- 1 tablespoon garlic (minced)
- 1 cup yellow onion (diced)
- 1.5 lbs ground beef Lean ground beef is recommended to reduce grease.
- 1/4 teaspoon ground black pepper
- 1 28oz can whole tomatoes (do not drain)
- 1 6oz can tomato paste
- 1 15oz can red kidney beans (drained and rinsed)
- 2–3 tablespoons chili powder Adjust based on heat preference.
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
For the potatoes
- 4 pieces russet potatoes Can substitute with sweet potatoes for variation.
- 1 tablespoon extra virgin olive oil (for rubbing the potatoes)
- 1 teaspoon kosher salt (for sprinkling)
For serving
- 1 cup shredded Colby Jack cheese
- 4 tablespoons sour cream
- 2 tablespoons green onions (chopped)
Instructions
Preparation
- Heat the olive oil in a large cast iron skillet over medium-high heat.
- Add minced garlic and sauté for 10 to 20 seconds until fragrant.
- Stir in diced yellow onion and cook for about 2 minutes until soft.
- Add the ground beef, season with salt and pepper, and cook until browned.
- Incorporate whole tomatoes, cutting them into quarters, and stir in tomato paste, kidney beans, bay leaf, chili powder, cumin, garlic powder, onion powder, and additional salt and pepper.
- Transfer the mixture to a slow cooker (if using), and set to low for 6 to 8 hours.
Baking the Potatoes
- Preheat oven to 350°F (175°C).
- Rinse russet potatoes under cold water and dry them completely.
- Prick the potato skins several times with a fork, rub with olive oil, and sprinkle generously with kosher salt.
- Place the potatoes directly on the oven rack and bake for 60 to 75 minutes until tender.
Serving
- Slice the baked potatoes lengthwise and scoop in a generous portion of chili.
- Top with shredded cheese, sour cream, and chopped green onions.
- Serve immediately.
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