Prep Chili: Bring a large cast iron skillet to medium-high heat. Add olive oil and swirl to coat the pan. Add garlic and move around the pan for about 10-20 seconds. Add onions and allow them to cook down, about 2 minutes. Add ground beef to the pan, season with salt and pepper. Move around the pan (turn heat down a bit if you need to) until ground beef is no longer pink. Drain grease.

Slow Cooker: Add to crockpot along with the whole tomatoes (use knife to cut them into quarters), tomato paste, kidney beans, bay leaf, chili powder, cumin, garlic powder, onion powder, salt and pepper. Stir to combine. Cook on the low setting of the slow cooker for 6-8 hours.

Prep Potatoes: During the last hour of the chili cooking - preheat oven to 350 degrees F. Rinse the potatoes under cold water, pat dry with paper towel, and pierce each potato 3-4 times with a fork. Rub the outside of each potato with olive oil and sprinkle with kosher salt.

Bake: Place the potatoes directly on the wire rack and bake for 60-75 minutes.

Cool + Cut: Carefully remove from oven, let cool slightly, and then use a sharp knife to make a cut, lengthwise, down the top of each potato.

Add Toppings: Scoop about a 1/2 cup of chili onto each potato, then some shredded cheese, to let it melt a little bit, and then add the rest of the toppings.

Serve: Enjoy immediately!