Chili Baked Potatoes are an easy and filling meal that you can customize with toppings in a million delicious ways.
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 4to 6 servings
Calories 679kcal
Author Tracy
Ingredients
Baked Potatoes
4to 6 medium russet potatoes
Olive oil
Salt
Chili
1tablespoonolive oil
1large yellow or white oniondiced
1poundground beef
1teaspoonsalt
¼cup(66g) tomato paste
4clovesgarlicminced or pressed
2tablespoonschili powder
2teaspoonsground cumin
½teaspoonblack pepper
114-ounce can crushed or diced tomatoes
115-ounce can pinto beansdrained and rinsed
115-ounce can kidney beansdrained and rinsed
1cupbeef broth
Toppings
¾cupsour creamoptional
1 ½shredded cheeseoptional
Instructions
Baked Potatoes
Preheat your oven to 350°F. Pierce cleaned potatoes all over with a fork.
Rub potatoes with olive oil and sprinkle generously with salt. Bake on a baking sheet for 60 to 75 minutes, until potatoes are fork-tender.
Chili
While your potatoes cook, in a large pot, heat oil over medium heat. Once hot add onions and cook until they just begin to turn translucent around the edges, about 5 minutes.
Add ground beef and salt, and cook, stirring often, until beef is browned. If the beef releases an excessive amount of fat (more than a tablespoon or two), you can drain the meat or use a paper towel to absorb some of the grease.
Stir in tomato paste, garlic, and spices, and cook for 1 to 2 minutes until aromatic.
Stir in tomatoes, beans, and broth. Bring to a simmer and simmer the chili uncovered for 20 to 30 minutes, until the meat is cooked through and chili has thickened.
Taste and add salt and pepper if necessary.
Assemble Potatoes
Cut potatoes open and top with chili, sour cream, cheese, and any other toppings you prefer. Serve and enjoy!
Notes
Approximate nutritional information is for 6 servings with chili, cheese, and sour cream and no additional toppings.