Chili Baked Potatoes
Ingredients
Baked Potatoes
-
4 to 6
medium
russet potatoes
-
as needed
tablespoon
olive oil
-
as needed
teaspoon
salt
Chili
-
1
tablespoon
olive oil
-
1
large
yellow or white onion, diced
-
1
pound
ground beef
-
1
teaspoon
salt
-
¼
cup
tomato paste
-
4
cloves
garlic, minced or pressed
-
2
tablespoons
chili powder
-
2
teaspoons
ground cumin
-
½
teaspoon
black pepper
-
1
14-ounce can
crushed or diced tomatoes
-
1
15-ounce can
pinto beans, drained and rinsed
-
1
15-ounce can
kidney beans, drained and rinsed
-
1
cup
beef broth
Toppings
-
¾
cup
sour cream (optional)
-
1½
cups
shredded cheese (optional)
Instructions
- Preheat the oven to 350°F and prepare the potatoes by scrubbing them, poking holes, rubbing with olive oil, and sprinkling with salt.
- Bake the potatoes on a baking sheet for 60 to 75 minutes until fork-tender.
- In a large pot, heat olive oil over medium heat and cook the diced onions until translucent.
- Add the ground beef and salt, cooking until the beef is browned. Drain excess fat if necessary.
- Stir in the tomato paste, garlic, and spices, cooking for 1 to 2 minutes until aromatic.
- Add the tomatoes, beans, and broth, bringing to a simmer. Cook uncovered for 20 to 30 minutes until thickened.
- Taste and adjust seasoning if needed.
- Cut open the baked potatoes and top with chili, sour cream, cheese, and any other desired toppings.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
679
Total fat
25g
Total carbohydrates
80g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
You might also like