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Midwestern Chili-Stuffed Baked Potatoes

58 Ratings
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Serves: 8

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All you need:

  • For chili:
  • 4 c. water
  • 9 dried red California or New Mexico chiles, stems and seeds removed
  • 8 garlic cloves, peeled
  • 4 c. beef broth
  • Kosher salt, to taste
  • 2 tbsp canola oil
  • 2 pounds 85%-lean ground beef
  • 2 1/2 tsp ground cumin
  • 1 1/2 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper, optional*
  • 2 white onions, finely diced
  • 1 1/2 c. canned crushed tomatoes
  • 1 tbsp white wine vinegar
  • 1 1/2 c. canned red kidney beans, drained and rinsed
  • For potatoes:
  • about 2 cups kosher salt
  • 8 medium russet potatoes, scrubbed
  • 1 tbsp canola oil
  • grated white cheddar cheese, chopped green onions, plain Greek yogurt or sour cream, for serving

All you do:

  1. To make chili:
  2. Bring 4 cups of water to boil in a large saucepan. Remove pan from heat and add dried chiles to water. Weigh down chiles with plate and let soak until chiles soften slightly, about 20 minutes. Remove chiles from water; discard water.
  3. To make chile sauce, combine softened chiles, garlic and beef broth in blender and blend until smooth. Season sauce to taste with salt and set sauce aside.
  4. Heat oil in heavy large pot over high heat. Add ground beef to pot and cook until meat is browned, about 8 minutes. Stir in cumin, black pepper and cayenne pepper (if using it). Add onions and sauté until onions are tender, about 5 minutes.
  5. Stir chile sauce, tomatoes and vinegar into beef mixture. Bring to gentle simmer. Reduce heat to medium-low and simmer gently uncovered, stirring occasionally until sauce thickens slightly, about 1 hour. Season chili to taste with salt.
  6. Stir beans into chili. Cover and simmer very gently, stirring occasionally, until chili thickens slightly and flavors blend, about 15 minutes. Season chili to taste with salt.
  7. Meanwhile, to bake potatoes:
  8. Preheat oven to 400 degrees. Spread 2 cups of salt on small baking sheet. Pierce potatoes all over with fork or skewer and rub potatoes with oil. Set potatoes atop salt on baking sheet and sprinkle small amount of salt over potatoes as well.
  9. Bake potatoes until paring knife can be inserted into middle of potatoes without resistance, about 1 hour. Remove potatoes from oven and set aside for 3 minutes.
  10. To serve:
  11. Split potatoes in half lengthwise and crosswise, and gently squeeze open potatoes. Spoon chili into potatoes. Serve with cheese, green onions, and yogurt or sour cream.
  12. *NOTE: Cayenne pepper is very spicy. Use it at your discretion.

Daily Values:

240% vitamin A 10% calcium
45% vitamin C 30% iron

Nutrition Facts per serving:

Calories: 560 Protein: 36g
Carbohydrate: 64g Saturated Fat: 5g
Cholesterol: 65mg Sodium: 610mg
Dietary Fiber: 12g Sugars: 9g
Fat: 18g Trans fats: 1g
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