Long before food trends would be whisked in with the rigor of beating egg whites to stiff peaks, I experienced the novel idea of a Chili Stuffed Baked Potato. Somehow it didn’t seem novel, or at least trendy to me at the time, it was the Southwest after all. In fact, the combination seemed to make perfect sense, and I thought it delicious.
A dollop of creamy white sour cream, highlights of golden colored shredded cheddar cheese, finely chopped green onions sprinkled all about continue to magically transform a good hot crock of spicy chili to its well-deserved heights. These same ingredients also continue to complement the glorious baked potato, though just for historical purposes, you more frequently had to pay ‘extra’ for the sour cream on your baked potato at a number of dining establishments in the old days, including many of those steak centric.
Chili in the course of its national history, has, in many parts of the country continued to maintain its traditional fervent core, with beans or without. Chili has too also been transformed even among the simpler chili versions crowd such as in the use of now mainstreamed spices; cayenne pepper, Mexican chili powder, Spanish smoked paprika, and in the creative use of more diverse base ingredients such as ground turkey or chicken to those of vegetarian specialties. Still, anyway you cook it, chili always earns the distinction for its ease of preparation, good flavor, and with an added benefit that it can also be frozen for later use.
When it comes to hot cooked chili, sprinkled or dolloped with tasty colorful toppings, whether it’s traditional, novel, or trendy, it’s always delicious, the Chili Stuffed Baked Potato.
- 1 hot cooked baked potato, sliced open in the center
- 1 ladle prepared chili for each baked potato (chili recipe below)
- 1 dollop sour cream
- 2 tablespoons shredded cheddar cheese
- 1-2 tablespoons green onion tops, chopped finely
- 4 slices of bacon, cut into quarter size
- 2 tablespoons olive oil, approximately
- 2 onions, chopped
- 2 stalks celery, chopped
- 5-6 hot green peppers, (long green, jalapeno, etc...) seeds removed, chopped
- 2 cloves garlic, chopped
- 1 pound ground beef
- 1 pound beef cubes, minced
- spices (see below)
- 2 cans whole tomatoes, juice included
- 1/2 ounce or a bit more, grated bittersweet chocolate
- 1/2 cup brewed coffee
- 1 cup or a little more beef stock/broth
- 1 15.5 ounce can black beans, drained and rinsed
- 1 15.5 ounce can kidney beans, drained and rinsed
- 1 15.5 ounce can Bush's Best Chili Beans in Medium or hot sauce
- 1 21 ounce can Bush's Texas Ranchero Pinto Beans with mild jalapenos simmered in red chili sauce
- Mexican chili powder
- ground coriander
- cayenne pepper
- Spanish smoked paprika
- garlic powder
- coarse kosher salt
- cracked black pepper
- 2 bay leaves
- For the Chili
- On very low heat add bacon pieces and oil into a large soup or enameled iron pot. Cook bacon around five minutes, stir in the chopped onions and celery cook on very low heat another five minutes, add in the hot peppers and garlic, stir well, cook another three minutes or until peppers begin to soften. Scrape in ground beef and stir throughout with the vegetable mixture, raise heat to medium low and cook until meat begins to brown, then stir in beef cubes. Once beef has lost its color sprinkle in the spice mixture, stir throughout, let spices cook for three minutes, add in whole tomatoes with liquid, shredded chocolate, brewed coffee, beef stock and bay leaves, reduce temperature back down to very low and simmer around twenty minutes. Add in all of the beans, continuing to simmer chili on very low heat, stirring occasionally, for at least forty-five minutes or longer until flavors fully develop together. Serve hot.
- Place baked potato opened in the center into a shallow bowl, pour ladle full of chili over. Top with a dollop of sour cream, shredded cheddar cheese, sprinkle with chopped green onions.