Chili Cheese Loaded Baked Potato Recipe
Introduction
Chili Cheese Loaded Baked Potato is the ultimate comfort food, perfect for game day or a cozy night in. This hearty dish combines juicy chili, melted cheddar, and all the classic toppings piled high on a fluffy baked potato. It’s easy to make and sure to satisfy any appetite.
Ingredients
- 2 pounds 80/20 ground beef
- 1 green bell pepper, diced
- 1 onion, diced
- 2 tablespoons tomato paste
- 1 small can green chilies
- 1 packet chili seasoning
- 12 oz lager beer
- 1 can tomato sauce
- 1 can crushed tomatoes
- Optional: leftover chopped brisket
- 4 large russet potatoes
- 2 tablespoons olive oil
- Cheddar cheese, shredded
- Sour cream
- Green onions, sliced
- Jalapeños (optional)
Instructions
- Step 1: In a dutch oven, brown the ground beef over medium heat until fully cooked. Remove the beef from the pot and drain any excess fat.
- Step 2: Add the diced green bell pepper and onion to the dutch oven and cook for 5 to 6 minutes until softened.
- Step 3: Stir in the tomato paste, green chilies, and chili seasoning packet. Cook for another 3 to 4 minutes to combine flavors.
- Step 4: Return the beef to the pot and pour in the lager beer. Allow the beer to reduce slightly and create a sauce.
- Step 5: Add the tomato sauce, crushed tomatoes, and if using, leftover chopped brisket. Stir well to combine.
- Step 6: Place the dutch oven in a smoker set to 250°F and cook for 2 hours, stirring every 30 minutes.
- Step 7: Meanwhile, wash and dry the russet potatoes. Poke holes on all sides with a fork, wrap each potato tightly in foil, and bake at 400°F for 45 minutes or until tender.
- Step 8: Once the potatoes are baked, carefully cut them open. Top each potato with a generous ladle of warm chili, shredded cheddar cheese, sour cream, green onions, and jalapeños if desired.
Tips & Variations
- For extra smoky flavor, use smoked paprika in your chili seasoning mix.
- Substitute lager with a stout or amber ale for a richer chili taste.
- Add black beans or kidney beans to the chili for added texture and fiber.
- If you don’t have a smoker, cook the chili in a slow cooker for 2 hours instead.
- For a vegetarian version, swap ground beef with lentils or textured vegetable protein.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the chili has thickened. Baked potatoes are best enjoyed fresh but can be wrapped and refrigerated for up to 2 days; reheat in the oven to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the chili ahead of time?
Yes, chili often tastes even better the next day as the flavors deepen. Prepare it a day ahead, then reheat before serving on the baked potatoes.
What type of potatoes work best?
Russet potatoes are the best choice for loaded baked potatoes because of their fluffy interior and sturdy skin that holds up well to toppings.
Print
Chili Cheese Loaded Baked Potato Recipe
- Total Time: 3 hours 5 minutes
- Yield: 4 servings 1x
Description
Hearty and flavorful Chili Cheese Loaded Baked Potatoes combine spicy chili with melted cheddar cheese and classic toppings, making the ultimate comfort food perfect for game day or cozy dinners.
Ingredients
Chili Ingredients
- 2 pounds 80/20 ground beef
- 1 green bell pepper, diced
- 1 onion, diced
- 2 tablespoons tomato paste
- 1 small can green chilies
- 1 packet chili seasoning
- 12 oz lager beer
- 1 can tomato sauce
- 1 can crushed tomatoes
- Optional: leftover chopped brisket
Baked Potato Ingredients and Toppings
- 4 large russet potatoes
- 2 tablespoons olive oil
- Cheddar cheese, shredded
- Sour cream
- Green onions, sliced
- Jalapeños (optional)
Instructions
- Brown the beef: In a Dutch oven, brown 2 pounds of 80/20 ground beef over medium heat until fully cooked. Remove the beef and drain any excess fat to avoid greasiness in the chili.
- Sauté vegetables and season: In the same Dutch oven, cook the diced green bell pepper and onion for 5-6 minutes until softened. Stir in 2 tablespoons of tomato paste, a small can of green chilies, and 1 packet of chili seasoning. Cook for an additional 3-4 minutes to develop flavors.
- Add beef and liquids: Return the browned beef to the pot. Pour in 12 oz of lager beer and allow it to simmer so the beer soaks in and creates a rich sauce. Next, add 1 can of tomato sauce and 1 can of crushed tomatoes. If desired, stir in leftover chopped brisket for extra texture and flavor.
- Slow cook on smoker: Place the Dutch oven on a smoker set to 250°F. Let the chili cook for 2 hours, stirring every 30 minutes to ensure even cooking and prevent sticking.
- Prepare baked potatoes: Meanwhile, wash the russet potatoes thoroughly and pat them dry. Poke holes on each side of the potatoes using a fork. Wrap each potato tightly in foil, then bake in a preheated oven at 400°F for 45 minutes, or until the potatoes are soft and fully cooked.
- Assemble the loaded baked potatoes: Once baked, cut open each potato lengthwise. Ladle warm chili over the open potatoes, then generously top with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and jalapeños if desired. Serve immediately for a comforting and delicious meal.
Notes
- For extra richness, add leftover chopped brisket to the chili.
- If you don’t have a smoker, the chili can be slow cooked on a stovetop on low heat for 2 hours.
- Jalapeños are optional but add a nice heat and crunch.
- Russet potatoes are preferred for their fluffy interior once baked.
- To speed up cooking, microwave the potatoes for 5-7 minutes before baking.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Keywords: chili, loaded baked potato, comfort food, game day recipe, beef chili, smoked chili
