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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.
For hearty and delicious chili recipes, check out my light and creamy chicken chili or an over the top beer chili.
Table of Contents
Ingredient List for a Chili Loaded Potato.
- Idaho Potatoes: ideal potato type for baked potato recipes.
- Ground beef: base for a quick and easy chili mix if you don’t have any leftovers.
- Yellow onion: savory flavor and crunchy texture for the chili mix.
- Beef broth: savory flavorful beefy liquid base for the chili mix.
- Sour cream: fresh and creamy topping.
- Chili mix: pre-packaged seasoning for the chili.
- Tomato paste: tomato base for the chili mix.
- Butter: used in mashed potatoes.
Step 1: How to grill a baked potato.
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 like my over the top beef chili.
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.
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 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. 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!
Frequently Asked Questions:
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.
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.
Similar Recipe Ideas:
If you tried this Chili Baked Potato or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Chili Baked Potato
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.
Notes
Nutrition
Check out the Recipes Page for other tasty ideas!
