Chili Topping For Loaded Baked Potatoes Food

CHILI BAKED POTATO

Steps:

• Start by preparing the baked potato. To microwave - poke holes all over the potato with a fork. Microwave on high for 8-10 minutes. Potato is done when it gives slightly when squeezed.
• Wrap the potato in a clean towel and set aside while preparing the chili.
• Place the canned chili into a microwave safe bowl, and microwave on medium for 1-2 minutes, until warmed through.
• Cut open the baked potatoes. Use a fork to mash up the inside of the potato. Pour the chili over the baked potatoes.
• Sprinkle the cheddar cheese over the potatoes. Top with the chives/scallions and a large dollop of sour cream.

POTATO-BAR CHILI

Steps:

• In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes.

CHILI-TOPPED BAKED POTATOES

Steps:

• In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes.

CHILI TOPPING FOR LOADED BAKED POTATOES

Steps:

• In a dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, bean, sugar and seasonings.
• Bring to a boil. Reduce heat and simmer, uncovered for about 2 hours.

DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES

Steps:

• To make the potatoes: Preheat the oven to 425 degrees F.
• Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
• Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
• Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.

BAKED POTATOES WITH VEGETARIAN CHILI

Steps:

• Preheat oven to 375°F.
• Wash potatoes thoroughly and poke with a fork 4-5 times. Wrap in foil or place on a cookie sheet.
• Place in oven for 45-60 minutes or until soft.
• While potatoes are cooking, chop olives and green onions into small slices and grate carrots.
• Heat chili briefly in microwave or on stove top until warm.
• Place olives, carrots, onions, broccoli, cheddar cheese, yogurt or sour cream, chili and salsa out buffet-style to create your own potato bar!
• Carefully take out potatoes when finished cooking. Slice open and garnish with your favorite toppings.
• Serves 6.

SUPER LOADED CHILI POTATO SKINS

Steps:

• Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
• Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
• Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
• Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.

CHILI-TOPPED BAKED POTATOES

Steps:

• Put potatoes on microwaveable plate. Prick in several places with fork.
• Microwave on HIGH 8 to 10 min. or until tender. Heat chili.
• Cut potatoes; top with chili, cheese and sour cream.