An easy and very tasty recipe for Beef Chili Baked Potatoes. It took me a while until I finally decided to post this gem.
My dear family loves many, many dishes that I make. I will be honest, beef chili baked potatoes are probably in the TOP 10.
They could not stop eating it. I had to double the recipe the next time I made it. My daughter, Anna, made this huge bowl of salad and I set all the baked potato toppings. That’s how we enjoy these stuffed baked potatoes.
Chili is one amazing dinner or becomes potluck or party food in an instant, especially during Superbowl party.
However, stuff hot chili in the baked potato and top it with the cheese… well, you got yourself a winner right there. Don’t you agree?
You can indeed make it even vegetarian just by making meatless chili.
I mean, cooking to me is all about making it approachable for everyone. Well, I genuinely like carrying out an idea, so if the adapted recipe is not exactly the same that is perfectly alright.
I absolutely wish that people cook more at home rather than going out to eat every other meal.
That being said, I cannot even imagine eating out daily, so that is why I cook at home all kinds of delicious foods.
Nevertheless, I hope you guys try this one. You can even prep ahead by making homemade chili and storing it in the fridge.
If you make this recipe or any other from my blog please tag me on Instagram @sandrasaycooking and use #sandraseasycooking hashtag. Thank you so much for all your support. Cheers!
- 6 large Baking Potatoes + Salt Oil
- 1 tbsp Olive Oil
- 1 pound ground Beef 20/80
- 1/2 Onion chopped
- 2 16-ounce can Red Chili Beans, undrained
- 1 10-ounce can diced tomatoes and green chiles, undrained
- 8 oz Tomato Sauce
- 1 cup Beef Broth
- 1 Chili Pouch Seasoning
- Salt and Ground Black Pepper to taste
- Toppings: shredded Cheddar cheese sour cream, chopped green onions or chives
- Serve it with Salad
- Cook ground beef and onion in a pot, stirring until beef crumbles and is no longer pink; drain the fat out. Stir in beans and the rest of the ingredients; bring to a boil. Reduce heat to simmer, stirring occasionally cook the chili for about 20 minutes.
- Preheat the oven to 425 degrees. Scrub and dry the potatoes. Pierce the potato with a fork. Rub oil all over the potatoes. Rub salt all over the potatoes. Place the potatoes on a baking sheet and bake for about 45 minutes or until tender. You can also wrap each potato with aluminum foil. Aluminum foil helps the skin on your potato stay nice and soft, but it is not necessary to use the foil.
- Cut the potatoes in the middle then press lightly to open the potatoes.
- Add chili and topped with the cheese if you wish, and place back to the oven under broil for a minute or so until the cheese is completely melted.
- If you like less chili on your potato, freeze half of mixture up to 3 months. Make sure the chili stuffed potatoes are completely cooled before wrapping them and placing in the freezer.
- Thaw in the refrigerator, and microwave at HIGH checking occasionally, until thoroughly heated.
- If I have any leftovers I like keeping it in the fridge for a couple of days. Usually, it is all gone in a day or two.
- Rachael Ray 56524 3-Piece Oven Lovin’ Cookie Pan Steel Baking Sheet Set, Gray with Orange Grips
- Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
- Vremi 5-Piece Bamboo Kitchen Utensil Set - Wooden Spoons and Cooking Utensils with Colorful SIlicone Handles - Nonstick Spatula Turner Mixing Forked and Slotted Wood Spoons with BPA Free Hanging Holes
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