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Chili Stuffed Baked Potatoes Whole30 Easy Primal Gourmet Game Day Recipe
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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 Time10 minutes
Cook Time1 hour 30 minutes
Total Time6 hours 38 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: baked potatoes, chili, chili sutffed baked potatoes, whole30 baked potatoes, whole30 chili
Servings: 4 people

Ingredients

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

Instructions

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.