Nothing says comfort food quite like a hearty, warm dish of Chili Baked Potato. Loaded with rich flavors and textures, this meal perfectly combines a spicy, savory chili with fluffy baked potatoes. It’s a satisfying option that caters to so many tastes and is perfect for a casual family dinner or a cozy gathering with friends. Whether you’re looking for a complete meal or a fun appetizer, Chili Baked Potato ticks all the boxes.
Why We Love This Chili Baked Potato Recipe
Chili Baked Potatoes are the epitome of flavor and comfort. The combination of hearty chili and fluffy baked potatoes creates a filling dish that warms you from the inside out. You love how customizable this recipe is, allowing you to add your favorite toppings or adjust the spices to suit your taste. This dish is not only delicious but also wholesome; it’s packed with protein, fiber, and essential nutrients, making it a great choice for everyone at the dinner table. Plus, you can prepare the chili in advance, which gives you more time to relax and enjoy the company of your loved ones!
Ingredients about Chili Baked Potato
To make your Chili Baked Potato, you will need a few simple ingredients that blend together beautifully to create a delightful meal. Here’s what you’ll require:
List of ingredients with measurements
- 1 tablespoon extra virgin olive oil (or ghee)
- 1 tablespoon garlic (minced)
- 1 cup yellow onion (diced)
- 1 1/2 lb ground beef
- 1/4 teaspoon ground black pepper
- 1 28oz can whole tomatoes (don’t drain)
- 1 6oz can tomato paste
- 1 15 oz can red kidney beans (drained and rinsed)
- 1 bay leaf
- 2–3 tablespoons chili powder
- 1/2 teaspoon cumin
- 1/2 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
Making Chili Baked Potatoes is straightforward and rewarding. Begin by prepping the chili, which you can easily do on the stovetop or in a slow cooker. Start by grabbing a large cast iron skillet and putting it on medium-high heat. Once the pan is warm, add your tablespoon of extra virgin olive oil—this will help to infuse your dish with a rich flavor. Swirl it around to coat the pan evenly.
Toss in the minced garlic, allowing it to sauté for 10-20 seconds, releasing its aromatic goodness. Next, add the diced yellow onion, letting it soften for about two minutes. After that, it’s time to introduce your ground beef into the mix. Season with kosher salt and ground black pepper, stirring until the beef is no longer pink. Drain any excess grease from the skillet, ensuring that you’re left with a healthy, tasty base for your chili.
If you’re using a slow cooker, transfer this mixture over now. Add the can of whole tomatoes—don’t forget to cut them into quarters with a knife—followed by the tomato paste and drained red kidney beans. Now, you can introduce your bay leaf, chili powder, cumin, garlic powder, onion powder, and more salt and pepper to taste. Stir everything together for a harmonious blend of flavors and set your slow cooker to low. Let it cook for 6-8 hours, filling your space with mouthwatering smells.
In the last hour of your chili cooking, go ahead and prepare the russet potatoes. Preheat your oven to 350 degrees Fahrenheit. Rinse each potato under cold water, then dry them with a paper towel. Take a fork and pierce each potato 3-4 times to allow steam to escape during the baking process. Coat the outside of each potato with a little extra virgin olive oil and sprinkle with kosher salt, enhancing their flavor.
You’re all set to bake! Place your seasoned potatoes directly onto the wire rack in the preheated oven and let them cook for about 60-75 minutes. You’ll know they’re ready when they are tender to the touch. Once out of the oven, use caution as you allow them to cool for a few minutes. Then, take a sharp knife and carefully slice each potato lengthwise down the top.
Now, it’s time to assemble! Scoop about 1/2 cup of chili onto each baked potato, allowing the warmth of the chili to soften the top layer. Sprinkle some shredded Colby Jack cheese over it, and if you like, go ahead and add a dollop of sour cream and a sprinkle of chopped green onions. Your Chili Baked Potatoes are ready to enjoy immediately!
How to Serve Chili Baked Potato
Serving Chili Baked Potatoes is a fun and interactive experience for you and your guests! You can lay out all the toppings so individuals can customize their plates just the way they like. Besides the basic chili and cheese, consider adding toppings such as jalapeños, avocado slices, diced tomatoes, or additional sour cream. This way, everyone can enjoy their ideal combination of flavors.
You can serve these chili-loaded potatoes as a main course alongside a fresh side salad or some crusty bread. The fresh crunch of the salad complements the rich, spicy chili beautifully. Alternatively, they also make great appetizers for gatherings or parties. Slice the baked potatoes into halves or quarters for easy serving and let family and friends dive in!
To make your presentation more inviting, arrange the Chili Baked Potatoes on a large platter, garnished with fresh herbs like cilantro or parsley. A few lime wedges on the side add a zesty touch, allowing guests to squeeze a bit over their potatoes. This not only looks appealing but makes for a bold flavor enhancement too!
Expert Tips: Chili Baked Potato
- Cooking the Potatoes: To ensure your baked potatoes are perfectly soft, try using russet potatoes, as they have a fluffy texture when cooked. Be sure to pierce them multiple times to prevent bursting in the oven!
- Chili Variations: Feel free to customize your chili base by incorporating different beans or meats. Ground turkey or chicken offers a lighter option, and adding black beans or pinto beans can enhance the texture.
- Freeze for Future Meals: If you have leftover chili, it freezes wonderfully! Just cool it completely before transferring it to airtight containers for easy reheat meals in the future.
- Spicy Level: Adjust the amount of chili powder and add fresh or pickled jalapeños for those who love some heat. You can control how spicy your dish will be, making it accessible to guests with different spice tolerance levels.
- Cheese Melting Tips: To ensure your cheese melts perfectly, sprinkle it on the hot chili as soon as you scoop it out. Cover it with foil for a couple of minutes to trap in steam and create that gooey goodness.
How to Store Chili Baked Potato
Storing your Chili Baked Potatoes doesn’t have to be tricky. If you have leftovers, allow them to cool completely before refrigerating. An airtight container is ideal for both the chili and potatoes; this will keep them fresh for up to 3-4 days. If you prefer, you can store the chili separately from the baked potatoes to avoid sogginess, maintaining the potatoes’ crisp texture.
For longer storage, consider freezing the chili. Transfer cooled chili to an airtight container or resealable freezer bags, ensuring you remove as much air as possible to prevent freezer burn. It can stay good for up to three months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight before reheating.
Make sure to reheat your chili on the stove over medium heat until hot throughout or use the microwave in a microwave-safe dish. Don’t forget to check the baked potatoes as well; they can be reheated in the microwave or oven until warm, ready to hold that savory chili once more!
Variation of Chili Baked Potato
Experimenting with variations of Chili Baked Potatoes can lead to exciting new dishes! Here are a few ideas to consider:
- Vegetarian Chili: Swap the ground beef for your favorite plant-based protein like TVP (textured vegetable protein) or lentils. You can add more vegetables like bell peppers and zucchini for a nutritious option.
- Spicy Chili: For those who crave additional heat, add diced green chilies into the chili mixture or use spicy chili powder. This will give your dish that extra kick!
- Cheesy Chili Bake: Transform your dish into a cheesy chili bake by layering the chili and cheese in a baking dish and baking it until bubbly and golden on top.
- Sweet Potato Option: Instead of russet potatoes, use sweet potatoes. Their natural sweetness pairs well with the savory chili and adds a nutritional boost.
- Taco-Inspired: Add taco seasoning into your chili for an exciting twist. Serve your Chili Baked Potato in taco-style shells for a fun and creative approach.
FAQ
What makes Chili Baked Potato a great meal option?
Chili Baked Potato is a complete meal packed with protein and fiber. The combination of tender baked potatoes and hearty chili offers a filling, delicious, and satisfying dish perfect for any occasion.
How can I make my Chili Baked Potato healthier?
To make your Chili Baked Potato healthier, consider using lean ground turkey instead of beef, and opt for low-fat cheese and yogurt. Adding more veggies to your chili can also increase its nutritional value.
Can I make Chili Baked Potato in advance?
Absolutely! The chili can be made a day in advance and stored in the refrigerator or even frozen for later use. Just bake the potatoes when you are ready to serve for maximum freshness.
How do I reheat leftover Chili Baked Potatoes?
To reheat leftover Chili Baked Potatoes, you can warm them in the microwave or oven. If using a conventional oven, wrap the potatoes in foil to keep them moist while heating.
What are some topping ideas for Chili Baked Potatoes?
You can top your Chili Baked Potatoes with various ingredients, including shredded cheese, sour cream, green onions, diced tomatoes, jalapeños, or avocado slices. The options are endless and customizable to your preference!
Chili Baked Potato
Ingredients
Chili Ingredients
- 1 tablespoon extra virgin olive oil (or ghee)
- 1 tablespoon garlic (minced)
- 1 cup yellow onion (diced)
- 1.5 lb ground beef
- 1/4 teaspoon ground black pepper
- 1 28oz can whole tomatoes (don’t drain)
- 1 6oz can tomato paste
- 1 15 oz can red kidney beans (drained and rinsed)
- 1 leaf bay leaf
- 2-3 tablespoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
Potato Ingredients
- 4 pieces russet potatoes For baking
- extra virgin olive oil (for rubbing the potatoes)
- kosher salt (for sprinkling)
Topping Ingredients
- 1 cup shredded Colby Jack cheese
- 4 tablespoons sour cream
- 2 tablespoons green onions (chopped)
Instructions
Chili Preparation
- In a large cast iron skillet over medium-high heat, add extra virgin olive oil. Swirl to coat the pan.
- Add minced garlic and sauté for 10-20 seconds until aromatic.
- Add diced yellow onion and sauté for about 2 minutes until softened.
- Introduce ground beef, season with kosher salt and ground black pepper, and stir until no longer pink.
- Drain excess grease from the skillet.
- Add whole tomatoes (chop them first), tomato paste, red kidney beans, bay leaf, chili powder, cumin, garlic powder, onion powder, and more salt and pepper to taste. Stir to combine.
- If using a slow cooker, transfer the mixture now and set to low, cooking for 6-8 hours.
Potato Baking
- In the last hour of your chili cooking, preheat your oven to 350°F.
- Rinse each potato under cold water and dry with a paper towel.
- Pierce each potato 3-4 times with a fork to allow steam to escape.
- Coat outside of each potato with extra virgin olive oil and sprinkle with kosher salt.
- Place potatoes directly on the wire rack and bake for 60-75 minutes until tender.
Assembly
- Once baked, allow potatoes to cool for a few minutes, then slice each potato lengthwise.
- Scoop about 1/2 cup of chili onto each baked potato.
- Sprinkle with shredded Colby Jack cheese, add a dollop of sour cream, and top with chopped green onions.
- Serve warm and enjoy!
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