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.

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.

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!