Double-Yummy Chili Stuffed Baked Potatoes

Ingredients

Potatoes:

  • 6 large russet potatoes (about 3 pounds), scrubbed
  • 1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
  • 1/4 cup unsalted butter
  • 2 teaspoons kosher salt
  • 3 scallions (white and green), minced
  • Freshly ground black pepper

Chili:

  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 5 cloves garlic, chopped
  • 1 tablespoon kosher salt, plus more as needed
  • Freshly ground black pepper
  • 1 tablespoon ancho chile powder
  • 1 teaspoon dried oregano, preferably Mexican
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 whole cloves
  • 1 tablespoon tomato paste
  • 2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce
  • 4 canned whole, peeled tomatoes, drained
  • 1 pound ground beef chuck
  • One 15 1/2-ounce can kidney beans, rinsed and drained
  • One 12-ounce Mexican lager-style beer
  • 1 scallion (white and green), minced
  • Sour cream for garnish

Description

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