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How often do you make chili and have leftovers for days. This chili baked potato recipe is the perfect dish for those leftovers.  A full meal packed in a baked potato, it’s hearty, flavorful and checks all the marks.

Step 1: Prepare and cook the potatoes.

First thing’s first, you need to get the potatoes on the grill.  If you are making a chili from scratch, these will take as much time as the chili mix itself.  Wash some Idaho potatoes, dry them off, rub some olive oil on them and wrap each separately in a sheet of aluminum foil.  Set them on the grill or oven at 375 degrees and cook until fork soft.

If you are looking for chili recipes made from scratch, I have some great options for you! Hearty, flavorful family favorites that will keep you warm and full all winter long.

Step 2: Grill up some beef chili.

To get started, preheat the grill to 350 degrees and set for direct heat.  Heat up some olive oil in the dutch oven and cook the ground beef inside breaking it up as it cooks.   Remove the cooked beef with a slotted spoon keeping any liquid in the dish. Add in a chopped onion, tomato paste, beef stock and the chili mix.  Add the beef back into the dutch over and mix it in.  If you can’t live without beans, this is the time to add some in.  Mix the ingredients together and cook on low heat for 1.5 -2 hours.  

Chili Tip

  • A great way to simplify the seasoning process is to get a pre-measured chili mix. It’s simple, convenient and takes out all the measuring steps. I used a mix by Hardcore carnivore and it was delicious. 

Dad’s Seasonings

Must have grillin seasonings!

Step 3: Assemble the chili baked potato.

Baked potato bowls

Once the baked potatoes are fork soft, cut them open creating a bowl like shape.  Scoop out the inside leaving 1/4 inch of potato around the skin, otherwise the walls will collapse. Put the potato insides through a ricer.  Mix in some sourcream and butter and mix together until you get a soft and fluffy mashed potatoes.

Fill the potato skin bowls halfway with the chili.  Next, fill in the remainder with the mashed potatoes add some shredded cheese on top and place it back on the grill or oven allowing the cheese to melt.  

Top the chili baked potato with some sour cream and chopped chives. Enjoy!

 

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Frequently Asked Questions:

Beans or no beans?

Beans are probably the most controversial ingredient in my chili recipes. The country is definitely split in half here. I say, do what you want. I always include beans. It adds texture, flavor and substance to the chili. If you are going to use beans, use both kidney and pinto beans.

What protein can I use in a chili?

The most common protein in chili is ground beef. However there are so many other alternative options. You can use such as a ground pork and beef blend, mix beef with Italian sausage or chorizo, left over brisket is another great option. For vegetarians, beans is a great protein option.

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Chili Baked Potato

This baked chili potato recipe is the perfect dish for those leftovers.  It's hearty, flavorful and checks all the marks.
Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 1

Ingredients 

  • 1 lb Ground beef
  • 4 Idaho potatoes
  • 1 Yellow onion
  • 2 cups Beef broth
  • 1 pkg Chili mix
  • 2 tbsp Sour cream
  • 1 tbsp Tomato paste
  • 1 tbsp Butter

Instructions 

  • Wash and dry the potatoes, rub some olive oil on them and wrap each separately in a sheet of aluminum foil.  Set them on the grill or oven at 375 degrees and cook until fork soft.
  • Next, preheat the grill to 350 degrees and set for direct heat.  Heat up some olive oil in the dutch oven and cook the ground beef inside breaking it up as it cooks.   
  • Remove the cooked beef with a slotted spoon. Add in a chopped onion, tomato paste, beef stock and the chili mix. Mix the ingredients together and cook on low heatfor 1.5 -2 hours.  
  • Once the baked potatoes are fork soft, cut them open creating a bowl like shape.  Scoop out the inside leaving 1/4 inch of potato around the skin.
  • Put the potato insides through a ricer. Mix in some sour cream and butter and mix together until you get a soft and fluffy mashed potatoes.
  • Fill the potato skin bowls halfway with the chili.  Fill in the remainder with the mashed potatoes add some shredded cheese on top and place it back on the grill or oven allowing the cheese to melt.  
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About Maciek

I make easy meals that anyone can replicate at home. I’m not a professionally trained chef, just your average guy that likes to fire up the grill. So follow along and see what’s cooking today!

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