Ingredients
6 medium russet potatoes
olive oil
salt
1 tbsp olive oil
1 large yellow or white onion diced
1 pound ground beef
1 tsp salt
¼ cup tomato paste, (66g)
4 cloves garlic, minced or pressed
2 tbsp chili powder
2 tsp ground cumin
½ tsp black pepper
14 oz tomatoes, 1 can, crushed or diced
15 oz pinto beans , 1 can, drained and rinsed
15 oz kidney beans, 1 can, drained and rinsed
1 cup beef broth
¾ cup sour cream, optional
1½ cheese, shredded, optional
Preparation
Preheat your oven to 350 degrees F.
Pierce cleaned potatoes all over with a fork.
Rub potatoes with olive oil and sprinkle generously with salt.
Bake on a baking sheet for 60 to 75 minutes, until potatoes are fork-tender.
While your potatoes cook, in a large pot, heat oil over medium heat.
Once hot add onions and cook until they just begin to turn translucent around the edges, about 5 minutes.
Add ground beef and salt, and cook, stirring often, until beef is browned.
If the beef releases an excessive amount of fat (more than a tablespoon or two), you can drain the meat or use a paper towel to absorb some of the grease.
Stir in tomato paste, garlic, and spices, and cook for 1 to 2 minutes until aromatic.
Stir in tomatoes, beans, and broth.
Bring to a simmer and simmer the chili uncovered for 20 to 30 minutes, until the meat is cooked through and chili has thickened.
Taste and add salt and pepper if necessary.
Cut potatoes open and top with chili, sour cream, cheese, and any other toppings you prefer. Serve and enjoy!
