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Straight on shot of a baked potato cut open on a plate and topped with chili, cream cheese, shredded cheese and green onion slices.

Chili Baked Potato

Author: Erin Jensen
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 8 servings
Course: Dinner/Entree, Lunch
Cuisine: American
Method: Oven, Stove Top
Our epic Chili Baked Potato recipe is an easy and delicious dinner that can be prepped ahead of time and topped any way you want!

Ingredients 

Classic Chili Recipe:

  • 1 tablespoon extra virgin olive oil or ghee
  • 1 tablespoon garlic minced
  • 1 cup yellow onion diced
  • 1 1/2 pounds ground beef
  • 1/4 teaspoon ground black pepper
  • 28 ounces canned whole tomatoes (don't drain)
  • 6 ounces canned tomato paste
  • 15 ounces canned red kidney beans drained and rinsed
  • 1 bay leaf
  • 2 tablespoons chili powder more, if desired
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Baked Potatoes:

  • 4 russet potatoes
  • extra virgin olive oil
  • kosher salt

Toppings:

  • 1 cup colby jack cheese shredded
  • 4 tablespoons sour cream regular or dairy free sour cream
  • 2 tablespoons green onions chopped

Instructions

  • Prep Chili: Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon extra virgin olive oil and swirl to coat the pan. Add 1 tablespoon garlic and move around the pan for about 10-20 seconds. Add onions and allow them to cook down, about 2 minutes. Add 1 1/2 pounds 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 28 ounces canned whole tomatoes (use knife to cut them into quarters), 6 ounces canned tomato paste, 15 ounces canned red kidney beans, 1 bay leaf, 2 tablespoons chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt and 1/4 teaspoon ground black 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℉. Rinse 4 russet 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 extra virgin 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!

Notes

  • Baked Potatoes: follow recipe card to make a classic oven baked potato or prep the potatoes ahead of time by making slow cooker baked potatoes.
  • Leftover Chili: feel free to warm up leftover slow cooker chili for this recipe, to make it even easier!
  • Toppings: these topping amounts are suggestions - option to adjust amounts as desired or swap out for your favorite toppings!

Nutrition

Calories: 488kcal | Carbohydrates: 40g | Protein: 26g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 935mg | Potassium: 1328mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1254IU | Vitamin C: 23mg | Calcium: 219mg | Iron: 6mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
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