1 lb. ground beef
1 small white onion, diced
3 cloves garlic, diced
2 (14.5 oz.) can diced tomatoes with juice
1 (15 oz.) can kidney beans, drained
2 tablespoons chili powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 large baking potatoes, cooked
1 1/2 cups Monterey jack cheese, shredded
1/4 cup parmesan, shredded
1 cup sour cream (optional)
1/4 cup cilantro, chopped
Salt and Pepper, to taste
Preheat over to 400 degrees F.
In a Dutch oven or soup pot, sauté beef and onions with salt and pepper for 7-8 minutes (or until meat browns), stirring frequently. Add tomatoes, beans, chili powder, basil and oregano. Bring to a boil, then reduce to a simmer for 8-10 minutes.
Carefully split potatoes without cutting all the way through. Remove some of the inner potato. Place potatoes on a baking sheet. Brush each with oil. Add salt and pepper. Divide the cheese amongst each one. Bake for 3-4 minutes or until cheese melts. Top each potato with desired amount of chunky chili. (The remaining chili can be stored in a sealed container in the refrigerator for 3-4 days.) Divide parmesan cheese amongst each potato. Sprinkle on top of chili. Serve potatoes with sour cream for topping, if using and cilantro for garnish.
Sponsor: Utah Beef Council
