Baked Potato With Chili

Ingredients

• 4 each russet potatoes
• 1 tbsp vegetable oil
• 1 tbsp vegetable oil
• 1 each yellow onion – finely chopped
• 3 cloves garlic – minced
• 1 pound ground beef
• 1 tbsp tomato paste
• 2 tbsp chili powder
• 1.5 tsp ground cumin
• 1 tsp dried oregano
• 28 ounces canned crushed tomatoes
• 0.5 cup water
• 15 ounces canned red kidney beans – drained and rinsed
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• cheddar cheese – shredded (for serving)
• sour cream – for serving
• scallions – thinly sliced (for serving)

Instructions

1. Heat the oven to 425°F. Scrub and dry the russet potatoes, prick each 6–8 times with a fork, and rub all over with 1 tbsp vegetable oil. Place directly on the oven rack and bake until skins are crisp and a skewer slides through easily, 60–70 minutes.
2. Meanwhile, warm the remaining 1 tbsp vegetable oil in a medium pot over medium heat. Add the finely chopped onion and cook until translucent and tender, 5–7 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
3. Add the ground beef and cook, breaking it up, until no longer pink and lightly browned, 5–7 minutes. Spoon off excess fat if needed.
4. Stir in the tomato paste, chili powder, ground cumin, and dried oregano; cook, stirring, until the spices are fragrant and the paste darkens slightly, about 1 minute.
5. Add the crushed tomatoes, water, and the drained, rinsed red kidney beans. Bring to a gentle simmer, then reduce heat to maintain a steady simmer and cook, stirring occasionally, until thickened and flavors meld, 30–40 minutes. Season with the kosher salt and black pepper to taste.
6. To serve, split each baked potato lengthwise and fluff the insides with a fork. Spoon hot chili over each potato and top with shredded cheddar cheese, sour cream, and sliced scallions (for serving). Serve hot.