Chili Stuffed Baked Potatoes – Whole30

Chili Stuffed Baked Potatoes are the ultimate Game Day grub, but are just as good any night of the week. They’re easy to make, super delicious and loaded with flavour. They can be made ahead and the chili tastes even better the next day.

Chili Stuffed Baked Potatoes Whole30 Easy Primal Gourmet Game Day Recipe

What You Need for Chili Stuffed Baked Potatoes

  • Beef: For best results, use freshly-ground beef chuck. I personally like a grind with a medium amount of fat (around 80%) because it ensures your chili has that characteristic beefy flavour, but it won’t dry out or taste crumbly.
  • Aromatics: Onions, green bell peppers, jalapeño and garlic round bring sweetness, spice and depth of flavour to the chili. For a heartier, veggie-packed version, you can try adding zucchini and mushrooms as well.
  • Spices: Sure, you can just use a regular ol’ chile powder, but that will leave you with a one-dimensional finished product. Here, I use a homemade spice blend that packs a fiery yet balanced punch.
  • Fire-Roasted Tomatoes: For added flavour, try to use fire-roasted crushed tomatoes. That subtle smokiness is a welcome addition to the party.
  • Chicken or Beef Stock: Beef stock will impart more flavour, but chicken stock is nice in that it doesn’t make the chili too rich.

Beans or No Beans?

Personally, I’m team no beans in my chili. I like to taste the flavour of the beef, spices and aromatics. Especially when making these Chili Stuffed Baked Potatoes. Beans just add an additional starchiness that I don’t find necessary here. Nevertheless, the decision is ultimately up to you.

Chili Stuffed Baked Potatoes Whole30 Easy Primal Gourmet Game Day Recipe

Brown Your Beef

For maximum flavour, brown your beef BEFORE sautéing your aromatics. If you’ve ever tried chili that just falls flat in flavour it’s likely because the beef wasn’t properly browned first.

For maximum browning, do the following:

  • Dry Meat: pat meat dry with paper towel before browning. Surface moisture is the devil’s playground and will cause the protein to steam and release moisture, preventing that deep, dark, delicious browning you’re after.
  • Let Meat Come to Room Temperature: adding cold meat to a hot pan will decrease the temperature and cause the protein to steam and release moisture. Again, this will prevent browning.
  • Don’t Overcrowd the Pan: Adding too much meat to the pan at once will create steam and also decrease the temperature in the pan, similarly preventing browning. Instead, brown the meat in batches.

Brown Your Meat in Ball Form

The easiest and most effective way to brown meat is to shape it into meatballs. Even though you’re going to eventually break the beef apart and crumble it, this technique solves a lot of problems and makes life much easier.

For starters, shaping the beef into balls allows you to fit more in the pan without dropping the overall temperature. That’s because only a small amount of meat is actually making contact with the bottom of the pan at any given moment.

Browning in ball form also leaves pockets of air in-between the meat, allowing steam to rise and quickly evaporate. This ultimately allows for a deeper and more even browning.

Meatballs are also much easier to flip in the pan and transfer out once they’re done browning.

So, in a nutshell, shape your beef into balls before browning. Your life will be much easier and your chili will taste better as a result.

Chili Stuffed Baked Potatoes Whole30 Easy Primal Gourmet Game Day Recipe

Chili Stuffed Baked Potatoes – Whole30

Easy, delicious and loaded with flavor, Chili Stuffed Baked Potatoes are the ultimate Game Day grub, but just as good any night of the week
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 6 hrs 38 mins
Course Dinner, Lunch
Cuisine American
Servings 4 people


For the Chili:

  • 1 tablespoon avocado oil
  • 2 pounds ground beef
  • 1 medium yellow onion diced
  • 1 medium green bell pepper diced
  • 1 medium jalapeno pepper seeded and finely chopped
  • Kosher salt
  • 6 cloves garlic finely chopped
  • 2 teaspoons cumin powder
  • 2 teaspoons ancho chile powder or regular chile powder
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 28- fl oz can crushed tomatoes preferably fire-roasted
  • 1 chipotle pepper packed in adobo finely chopped
  • ½ cup chicken stock
  • 2 bay leaves

For the Baked Potatoes:

  • 4 medium russet potatoes
  • 1 tablespoon avocado oil
  • Kosher salt

For Serving:

  • 1 medium tomato seeded and diced
  • 2 green onions thinly sliced
  • 2 tablespoons roughly chopped fresh cilantro leaves
  • 4 tablespoons Cashew Queso store-bought or homemade


For the Chili:

  • Preheat a large stockpot or Dutch oven over medium-high heat. Add avocado oil and heat until shimmering. Loosely form the beef into large patties and brown on both sides, around 12 minutes total. Transfer beef to a bowl and set aside.
  • Add onions, green pepper and jalapeño to the pot. Season with a pinch of salt and cook, stirring, until onions are translucent, around 4 minutes. Add garlic and cook 60 seconds. Add cumin, ancho chile powder, chipotle chile powder, cinnamon, paprika, garlic powder, and onion powder. Cook, stirring, for 60 seconds.
  • Return beef to pot and crumble it using a potato masher or spatula. Add crushed tomatoes, chipotle pepper, chicken stock and bay leaves and stir to combine. Bring to a simmer, reduce heat to low, cover with a lid and cook 1 hours. Taste for seasoning and adjust with salt as desired.

For the Baked Potatoes:

  • Preheat oven to 400F.
  • Using a fork, prick holes all over each potato. Massage all over with avocado oil and season with salt. Place the potatoes onto a sheet pan and cook until fork-tender, around 60 minutes.

To Serve:

  • Slice each baked potato in half and spread them open using your hands or two forks. Spoon in chili, top with cashew queso, tomatoes, green onion and cilantro. Serve immediately.
Keyword baked potatoes, chili, chili sutffed baked potatoes, whole30 baked potatoes, whole30 chili

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Hey, I’m Ronny!

I’m a self-taught cook, food photographer, recipe blogger and coffee enthusiast.


Join my mailing list to receive the latest contests, news, recipes and updates.

Primal Gourmet Cookbook

My upcoming book features more than 120 gluten-free, grain-free and dairy-free recipes. Delicious, versatile and intended for all skill levels, these recipes can be enjoyed by everyone.

Let’s Keep
in Touch

Join my mailing list to receive the latest contests, news, recipes and updates.