Chili With Hasselback Potatoes
1. Make the chili: Sauté the beef, pepper, onion and garlic in a large pot over high heat, stirring often, until the beef is completely browned and the cooking liquid is almost evaporated. Add the chili powder and stir for 1 minute. Add the liquid from the beans along with the tomatoes, tomato paste, bay leaf, salt and pepper and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Remove the cover and continue cooking for another 30 minutes, stirring occasionally. Add the reserved beans and cook for 15 minutes. Remove the bay leaf (can be made 1-2 days ahead. Cool completely, cover and refrigerate. Reheat prior to serving).
2. WHILE THE CHILI IS COOKING MAKE THE POTATOES.
3. Pre-heat the oven to 475 degrees; line a baking sheet with foil or parchment paper.
4. Place 2 chopsticks on a cutting board and place one potato on top. Cut slits into the potato 1/8” – 1/4" apart, slicing almost all the way through (the chopsticks will keep you from slicing too far). Place on your baking sheet and repeat with the remaining potatoes. Brush with the olive oil and season with salt and pepper.
5. Bake for 30 minutes, then brush with the melted butter, making sure to get between all the slices. Bake for an additional 20 minutes. Remove from the oven; keep the oven turned on.
6. When the potatoes are cool enough to handle, top each with some of the shredded cheddar, gently working the cheese in between the slices. Spoon a portion of the chili over each potato. Return to the oven and bake till the cheese is melted and bubbly, about 5 minutes.
7. Garnish with sour cream and chopped herbs and serve immediately.
TIPS: Leftover chili may be stored in the fridge for 1 - 2 days, or frozen for up to 2 months.
Shop Ingredients
Directions
1. Make the chili: Sauté the beef, pepper, onion and garlic in a large pot over high heat, stirring often, until the beef is completely browned and the cooking liquid is almost evaporated. Add the chili powder and stir for 1 minute. Add the liquid from the beans along with the tomatoes, tomato paste, bay leaf, salt and pepper and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Remove the cover and continue cooking for another 30 minutes, stirring occasionally. Add the reserved beans and cook for 15 minutes. Remove the bay leaf (can be made 1-2 days ahead. Cool completely, cover and refrigerate. Reheat prior to serving).
2. WHILE THE CHILI IS COOKING MAKE THE POTATOES.
3. Pre-heat the oven to 475 degrees; line a baking sheet with foil or parchment paper.
4. Place 2 chopsticks on a cutting board and place one potato on top. Cut slits into the potato 1/8” – 1/4" apart, slicing almost all the way through (the chopsticks will keep you from slicing too far). Place on your baking sheet and repeat with the remaining potatoes. Brush with the olive oil and season with salt and pepper.
5. Bake for 30 minutes, then brush with the melted butter, making sure to get between all the slices. Bake for an additional 20 minutes. Remove from the oven; keep the oven turned on.
6. When the potatoes are cool enough to handle, top each with some of the shredded cheddar, gently working the cheese in between the slices. Spoon a portion of the chili over each potato. Return to the oven and bake till the cheese is melted and bubbly, about 5 minutes.
7. Garnish with sour cream and chopped herbs and serve immediately.
TIPS: Leftover chili may be stored in the fridge for 1 - 2 days, or frozen for up to 2 months.