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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I usually bake extra potatoes in anticipation of making this recipe. When our kids come in from sledding, I just reheat the potatoes in the microwave, top them with the chili..and they have a warm, hearty lunch—Marlys Withrow-Hill, Walsenburg, Colorado Ingredients:
6 large potatoes |
2 pounds ground beef |
1 medium onion, chopped |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (16 ounces) pork and beans, undrained |
1 can (15 ounces) tomato sauce |
2 tablespoons chili powder |
1 tablespoon dried parsley flakes |
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
salt and pepper to taste |
3/4 cup shredded cheddar cheese |
Directions:
1. Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender.
2. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans, tomato sauce and seasonings; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. When potatoes are cool enough to handle, cut an X in the top of each with a sharp knife. Fluff pulp with a fork; top with chili and cheese. Yield: 6 servings.
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