Chili Topped Baked Potatoes

Chili Topped Baked Potatoes

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


Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.