CHILI AND POTATOES RECIPES

CHILI-TOPPED POTATOES RECIPE | SOUTHERN LIVING

Chili-Topped Potatoes Recipe | Southern Living image

Combining chili and baked potatoes will become your new favorite dinner recipe. Cooking the potatoes in the microwave will make prep time even shorter and the chili can be made ahead and frozen. Dinner can't get much easier than that.

Provided by Southern Living

Total Time 48 minutes

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 pound ground chuck
1 onion, chopped
1 (16-ounce) can pinto beans, undrained
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (1 1/4-ounce) envelope taco seasoning mix
1 (1-ounce) envelope Ranch-style dressing mix
2 cups water
4 large baking potatoes
Toppings: shredded Cheddar cheese, sour cream, chopped green onions

Steps:

Cook ground beef and onion in a Dutch oven, stirring until beef crumbles and is no longer pink; drain and return to pan. Stir in pinto beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.
Scrub potatoes; prick several times with a fork.
Microwave potatoes 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let stand 2 minutes. Split potatoes, and top evenly with chili. Serve with desired toppings.NOTE: If you like less chili on your potato, freeze half of mixture up to 3 months. Thaw in refrigerator, and microwave at HIGH, stirring occassionally, until thoroughly heated.

BAKED POTATOES WITH CHILI RECIPE: HOW TO MAKE IT

Baked Potatoes with Chili Recipe: How to Make It image

To devise this recipe, I just experimented with ingredients I had on hand—and was delighted with the results! It can easily be doubled to serve more people. And except for the wonderful taste, the best part is that it's a "meal in a spud"...you don't even need a side dish!—Nadine Behrend, Everett, Washington

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 large baking potatoes
1/2 pound ground beef
1 small zucchini, diced
1/2 cup chopped onion
1 can (16 ounces) chili
Butter, optional
1 cup shredded cheddar cheese
Sour cream
Salsa

Steps:

Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa.

Nutrition Facts : Calories 595 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 732mg sodium, CarbohydrateContent 84g carbohydrate (9g sugars, FiberContent 10g fiber), ProteinContent 31g protein.

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CHILI-TOPPED POTATOES RECIPE | MYRECIPES

From myrecipes.com
Reviews 4
Total Time 48 minutes

NOTE: If you like less chili on your potato, freeze half of mixture up to 3 months. Thaw in refrigerator, and microwave at HIGH, stirring occassionally, until thoroughly heated.

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POTATO-BAR CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Everyone will love this mild chili, especially when topping a baked potato. This thick, hearty sauce really does eat like a meal! —Alcy Thorne, Los Molinois, California
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Reviews 4.2
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Category Lunch
Cuisine North America, Mexican
Calories 159 calories per serving

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.

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CHILI POTATO BURRITOS RECIPE | ALLRECIPES

You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.
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Cuisine Latin American, Mexican
Calories 541.7 calories per serving

Bake in the preheated oven 15 minutes, or until cheese is bubbly.

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CHILI III RECIPE | ALLRECIPES

This recipe has been handed down from my mother-in-law. What makes it so unique, is that it has potatoes in it. This chili recipe has always been a hit with my family.
From allrecipes.com
Reviews 4.4
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Calories 387.9 calories per serving

Reduce heat to low and simmer about 30 minutes, or until potatoes are tender. Add another cup of water if a thinner chili is desired.

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CREAMY CHEESY CHILI POTATO CASSEROLE RECIPE - FOOD.COM

After making way too much homemade chili, I came up with this recipe to use up the leftovers. I haven't seen this one anywhere else, but it is delicious, easy, cheap, and filling.
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Garnish with fresh cilantro leaves, and crumbled cotija cheese if desired. Serve while warm and enjoy!

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MASHED POTATOES WITH CHILI AND CHEESE | RECIPE

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CHILI MASHED POTATOES RECIPE | FOOD NETWORK

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