We had a baked potato bar at work the other day. One of the toppings was chili. I love chili on everything else, so why not on a baked potato? I thought it was so good and I couldn't wait to try it at home. At work, they just used canned chili, which was yummy and you could always use that if you want, but I wanted to create a homemade chili that would be perfect on top of a potato. My version is not as thick as the canned kind, but I thought it was perfect.
I loved this dish and it was so easy to throw together. You can whip this up on a weeknight in no time and the leftovers taste great too.
1/2 Lb. lean ground beef
1/2 c. onion, finely chopped
1/4 - 1/2 c. red or green bell pepper, finely chopped
salt and pepper
1 (8 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) can pinto beans, drained and rinsed
3 tsp. chili powder
2 tsp. cumin
2 tsp. garlic powder
1 tsp. oregano
pinch of smoked paprika, opt.
4 large Russet potatoes, baked
sour cream, for garnish
shredded Cheddar, for garnish
chopped green onions, for garnish
Brown ground beef in medium pot; add the chopped onions and peppers and saute until tender. Season with salt and pepper. Add the remaining ingredients and stir well to combine. Taste and add more seasonings, if needed. Let simmer, uncovered, for at least 20 minutes, stirring occasionally. The longer you let it simmer, the better it will taste. Serve over baked potatoes and garnish with sour cream, shredded cheese and green onions. Yield: 4 big servings.