Beef Chili N Cheddar Potatoes Food

BAKED POTATOES WITH SPICED BEEF CHILI

Steps:

• Preheat oven to 450°F. Pierce potatoes in several places with fork. Microwave potatoes on high 7 minutes, turning once. Transfer potatoes to oven and bake until tender, about 20 minutes.
• Meanwhile, saut&) beef in heavy large skillet over medium-high heat 4 minutes, breaking up meat with back of fork. Mix in chili powder, oregano and cinnamon. Add tomatoes and bring sauce to simmer, breaking up large tomato pieces with fork. Reduce heat, cover and simmer 8 minutes to blend flavors. Uncover and simmer until sauce thickens slightly, stirring often, about 3 minutes. Add vinegar; season sauce with salt and pepper.
• Split potatoes crosswise or lengthwise; fluff insides lightly with fork. Place on plates. Ladle beef over potatoes.

BEEF AND POTATO CHILI

Steps:

• Heat olive oil, garlic, and pepper flakes over medium-high heat.
• Add potatoes, bell pepper, and onion. Sprinkle chili powder over vegetables. Cook until potatoes are almost soft and starting to turn translucent (about 12 minutes).
• Add ground beef. Using the leanest ground beef will mean that you can cook everything together because you won't have to drain the beef. It saves time and tastes richer. Chop up the beef as it's cooking so that it is crumbly. Cook until it is mostly brown. You may want to add more chili powder at this point.
• Add tomatoes and turn down heat slightly. Allow them to become soft. I like to gently mash them with a potato masher at this point. Let the whole mixture simmer for about 10 minutes.
• Serve with corn bread. I like to get the corn bread (which takes 20 minutes) in the over right before I add the ground beef. Everything is done at about the same time.