Midwestern Chilli-Stuffed Baked Potatoes

Ingredients

Chili:

9 dried red California or New Mexico chiles, stems and seeds removed

8 garlic cloves, peeled

4 cups beef broth

2 tablespoons canola oil

2 pounds 85% lean ground beef

2 1/2 teaspoons ground cumin

1 1/2 teaspoons freshly ground black pepper

1/2 teaspoon cayenne pepper (optional)*

2 white onions, finely diced

1 1/2 cups canned crushed tomatoes

1 tablespoon white wine vinegar

1 1/2 cups canned red kidney beans, drained and rinsed

Potatoes:

2 cups (about) kosher salt

8 medium russet potatoes, scrubbed

1 tablespoon canola oil

Accompaniments:

Grated white cheddar cheese, chopped green onions, plain Greek yogurt or sour cream

Chilli:

9 dried red California or New Mexico chillis, stems and seeds removed

8 garlic cloves, peeled

4 cups beef broth

1 1/2 tablespoons canola oil

1kg 85% lean ground beef

2 1/2 teaspoons ground cumin

1 1/2 teaspoons freshly ground black pepper

1/2 teaspoon cayenne pepper (optional)*

2 white onions, finely diced

1 1/2 cups canned crushed tomatoes

3 teaspoons white wine vinegar

1 1/2 cups canned red kidney beans, drained and rinsed

Potatoes:

2 cups (about) kosher salt

8 large brushed potatoes, scrubbed

3 teaspoons canola oil

​Accompaniments:

Grated white cheddar cheese, chopped spring onions, plain Greek yogurt or sour cream

Directions

PREP TIME
15
MINS
COOKING TIME
2
HRS
Serves
8
Make-Ahead:
The chili can be made 1 day ahead, cooled, covered, and refrigerated. Rewarm the chili over medium-low heat, adding a bit of water or beef broth to help loosen it to the desired consistency.
Make-Ahead:
The chilli can be made 1 day ahead, cooled, covered, and refrigerated. Rewarm the chilli over medium-low heat, adding a bit of water or beef broth to help loosen it to the desired consistency.
To make chili:

In a large saucepan, bring 4 cups of water to a boil. Remove the pan from the heat and add the dried chiles to the water. Weigh down the chiles with a plate and let soak until the chiles soften slightly, about 20 minutes. Remove the chiles from the water; discard the water.

In a blender, combine the softened chiles, garlic, and beef broth and blend until smooth. Season the sauce to taste with salt and set the sauce aside.

In a heavy large pot over high heat, heat the oil. Add the ground beef to the pot and cook until the meat is browned, about 8 minutes. Stir in the cumin, black pepper, and cayenne pepper (if using it). Add the onions and sauté until the onions are tender, about 5 minutes.

Stir the chile sauce, tomatoes, and vinegar into the beef mixture. Bring to a gentle simmer. Reduce the heat to medium-low and simmer gently uncovered, stirring occasionally, until the sauce thickens slightly, about 1 hour. Season the chili to taste with salt.

Stir the beans into the chili. Cover and simmer very gently, stirring occasionally, until the chili thickens slightly and the flavors blend, about 15 minutes. Season the chili to taste with salt.

Meanwhile, to bake the potatoes

Preheat the oven to 400°F. Spread 2 cups of salt on a small baking sheet. Pierce the potatoes all over with a fork or skewer and rub the potatoes with oil. Set the potatoes atop the salt on the baking sheet and sprinkle a small amount of salt over the potatoes as well.

Bake the potatoes until a paring knife can be inserted into the middle of the potatoes without resistance, about 1 hour. Remove the potatoes from the oven and set aside for 3 minutes.

To serve:

Split the potatoes in half lengthwise and crosswise, and gently squeeze open the potatoes. Spoon the chili into the potatoes. Serve with the cheese, green onions, and yogurt or sour cream.

*NOTE: Cayenne pepper is very spicy. Use it at your discretion.

To make chili:

In a large saucepan, bring 4 cups of water to a boil. Remove the pan from the heat and add the dried chillis to the water. Weigh down the chillis with a plate and let soak until the chillis soften slightly, about 20 minutes. Remove the chillis from the water; discard the water.

In a blender, combine the softened chillis, garlic, and beef broth and blend until smooth. Season the sauce to taste with salt and set the sauce aside.

In a heavy large pot over high heat, heat the oil. Add the ground beef to the pot and cook until the meat is browned, about 8 minutes. Stir in the cumin, black pepper, and cayenne pepper (if using it). Add the onions and sauté until the onions are tender, about 5 minutes.

Stir the chilli sauce, tomatoes, and vinegar into the beef mixture. Bring to a gentle simmer. Reduce the heat to medium-low and simmer gently uncovered, stirring occasionally, until the sauce thickens slightly, about 1 hour. Season the chili to taste with salt.

Stir the beans into the chilli. Cover and simmer very gently, stirring occasionally, until the chilli thickens slightly and the flavors blend, about 15 minutes. Season the chilli to taste with salt.

Meanwhile, to bake the potatoes:

Preheat the oven to 205°C. Spread 2 cups of salt on a small baking sheet. Pierce the potatoes all over with a fork or skewer and rub the potatoes with oil. Set the potatoes atop the salt on the baking sheet and sprinkle a small amount of salt over the potatoes as well.

Bake the potatoes until a paring knife can be inserted into the middle of the potatoes without resistance, about 1 hour. Remove the potatoes from the oven and set aside for 3 minutes.

To serve:

Split the potatoes in half lengthwise and crosswise, and gently squeeze open the potatoes. Spoon the chili into the potatoes. Serve with the cheese, green onions, and yogurt or sour cream.

*NOTE: Cayenne pepper is very spicy. Use it at your discretion.