YIELD: 4 servings
For the chili:
8 oz. 90% lean ground beef
1 large onion, chopped
2 tsps. garlic, minced
1 8-oz. can tomato sauce
1 Tbsp. cider vinegar
1-2 Tbsps. chili powder (to taste)
1 15-oz. can red kidney beans, drained
¼ tsp. salt
For the potatoes:
4 medium-sized (approximately 8 oz. each) potatoes
Topping suggestions:
2 green onions, sliced
1 jalapeno pepper, seeded and minced
½ cup Cheddar cheese, shredded
sour cream
1. Preheat oven to 400°F. Wash and dry the potatoes. With a fork or sharp knife, pierce each potato 2 or 3 times. Place on a cookie sheet or baking pan and bake for 60 minutes, or until tender when pierced with a fork.
2. Over medium-high heat in a medium stock pot, cook the beef, onion and garlic for 5 minutes, or until meat is no longer pink. Add remaining ingredients and simmer 5 more minutes.
3. Top baked potatoes with hot chili. Top with your choice of sliced green onions, minced jalapenos, shredded Cheddar cheese or sour cream.
Photo and recipe: Idaho Potato Commission
