I love chili. And when I lived in Warwickshire, one of my favorite things was walking into town to hit the Jacket Potato truck for lunch. A nice walk, great lunch, and some time to myself.
Now that I’m back home in the States, I miss that potato truck.
Anyway, here are the recipes:
- 6 Russet potatoes, scrubbed clean and poked with a fork
- Aluminum foil
- A little salt
- Olive oil or vegetable oil
Preheat oven to 400°F. Oil potatoes and sprinkle all sides with salt. Wrap in foil and roast for 30 minutes to an hour, depending on the size of the potatoes.
Remove from oven and set on a rack to cool slightly.
- Half a sweet Vidallia Onion, diced
- 8 cloves garlic, minced
- 2 pounds ground beef (I use ground round)
- Olive or vegetable oil, enough to coat the bottom of the pot
- 2 cans dark red kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 4 Tbs Chili powder
- 4 Tbs AP flour
- 2 tsp Cumin
- 1/2 tsp Smoked Paprkia
- 1/4 to 1/2 tsp Black ground Pepper
- 1 tsp Salt
- 1 bottle Boston Lager
- 2 cups Beef Broth
- Sour Cream
- Shredded Sharp Cheddar Cheese
Heat oil in a large pot and saute the garlic and onions. Add ground beef and cook on med high heat until all pink is gone from the meat. Add seasonings and stir, then add beans and mix well. Add beer and broth and stir.
Bring to a boil and then reduce heat to low. Simmer 2 hours in lidded pot.
(This can also be served over rice or mashed potatoes. I usually make the chili with rice and then use the leftovers to make these potatoes!)
Open the foil and split the potatoes lengthwise, leaving bottom skin intact. Use a for to fluff out the potato. Add a little butter, salt and pepper, then top with cheese. Ladle some chili over the potatoes and add a dollop of sour cream and a little sprinkle of cheese. Serve.