chili with hasselback potatoes!
Disclosure: This post has been sponsored by ShopRite; all opinions are completely my own. #sponsored
Chili with hasselback potatoes is the perfect “Game Day” or any day crowd pleaser!
is there a more perfect “Game Day” meal than chili?
Like most of us, there are those dishes that I associate with certain holidays or times of year. And when it comes to winter cooking – and especially “Game Day” cooking – chili tops the list!
There is so much to love about this classic dish. It can be endlessly adapted, is mostly hands-off, and can be made a few days ahead. It easily serves a crowd and is a crowd-pleaser to boot!
The chili recipe I’m sharing today is one I’ve been making for decades. And I’m so proud to be partnering with ShopRite, featuring their Bowl & Basket and Wholesome Pantry products. I’ve been a loyal ShopRite shopper for years, and you can find the links to the ingredients I used below!
what ingredients do you need for chili with hasselback potatoes?
I love that this recipe also boasts a short and easily sourced ingredient list – here’s all you need:
- ground beef
- green pepper
- onion
- garlic cloves
- chili powder
- red kidney beans
- crushed tomatoes
- tomato paste
- bay leaf
- salt and pepper
how do you make it?
Start by sautéing the beef, pepper, onion and garlic till the beef is well browned and most of the cooking liquid has evaporated.
You’ll then add the chili powder followed by the tomatoes, tomato paste, bay leaf, salt and pepper and the liquid from the kidney beans. The chili will cook, with just an occasional stir, for about 45 minutes, at which point you’ll add the beans just to warm them through.
It’s as simple as that!
Serve with your choice of toppings and sides, such as sour cream, shredded cheese, yellow rice, corn chips or a fresh salad.
I wanted to switch things up a bit, and showcase my chili served over hasselback potatoes – an easy way to take ordinary baked potatoes to the next level!
have you ever made hasselback potatoes?
To “hassleback” potatoes, simply make thin slices across the tops, brush with oil and bake. As the potatoes bake the slices begin to fan out, at which point you brush with even more oil (or butter), which goes into the slices.
This method creates potatoes that are thin, crispy, tender and chewy, and are the perfect “vessel” for your chili!
Enjoy!
Chili with Hasselback Potatoes (serves 4)
Prep Time: 20 minutes
Cooking Time: 75 minutes
For the chili:
2 pounds ground beef
1 large green pepper, chopped
1 large onion, chopped
3 Wholesome Pantry Organic Fresh Peeled Garlic, chopped
1/3 cup chili powder, or to taste
(2) cans Bowl & Basket Dark Red Kidney Beans, drained and liquid reserved
28-ounce can crushed tomatoes
6 ounces tomato paste
1 bay leaf
kosher salt and freshly ground black pepper to taste
For the potatoes:
8 Wholesome Pantry Organic Russet Potatoes, scrubbed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
8 ounces Bowl & Basket Shredded Sharp Cheddar Natural Cheese
Sour cream and chopped cilantro or parsley, to accompany
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).
While the chili is cooking make the potatoes:
Pre-heat the oven to 475 degrees; line a baking sheet with foil or parchment paper.
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.
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.
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.
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
