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Chili Baked Potatoes

Chili baked potatoes are the ultimate comfort food, combining heartiness and rich flavor, perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 4 servings
Calories 550 kcal

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)
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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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Notes

Chili can be made ahead of time and stored in the fridge. Feel free to experiment with toppings and variations based on preferences.
Keyword Baked Potatoes, Chili, Chili Baked Potatoes, Comfort Food, Easy Dinner