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Chili Con Carne Stuffed Baked Potatoes

Tender pork, onions, and red beans simmered in a thick chili spiced tomato sauce stuffed into a roasted potato topped with cheese, cherry tomatoes, guacamole, sliced jalapenos, cilantro, and queso fresco.

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Pork chili con carne is my latest obsession. I’m kind of jumping the gun on the cold weather classics but with a cold front brewing, I can’t help myself.

Chili con carne is chili with meat. It can be any meat really you just need time, tomatoes, and chili powder. My chili con carne is truly a stick to your ribs dish. It’s a thick velvety sauce with tender chunks of pork, red beans, and onions. It’s simple but it’s the best.

Since this batch made quite a bit I decided to go all out and load it into baked potatoes. Fluffy and stuffed potatoes make for the perfect dish for family dinner. Check out my tips and tricks below for the best chili con carne stuffed baked potatoes. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST CHILI CON CARNE STUFFED BAKED POTATOES

cocoa powder:  cocoa powder is the perfect addition to chili. it’s bitter so it balances out the sweetness in the tomatoes. and add a lot of silky depth that you won’t even be able to pinpoint. cocoa powder is a must for ultra-rich chili.

time: since we’re using chunks of pork you don’t want to simmer your chili all day. you still want to have nice bites of meat running throughout the chili. chili gets better with time. it gives the spices a chance to settle. making chili a day ahead saves time the next day but also adds a tremendous amount of flavor.

beer: for chili, you should always use a beer you’ll drink. you want something that will blend well with the bitter cocoa, the sweet tomatoes, and the savory Worcestershire. so use try a stout or ale they have a robust flavor that reinforces all the other flavors in one.

pork: for my recipe, I’m using pork tenderloin for my chili con carne but you can use any kind of meat if you prefer beef this recipe will adapt perfectly.  ground beef or pork will also work if that’s what you have on hand. chicken and turkey may not be the best option for this recipe.

chili powder: chili powder is something no two chili makers can agree on. some use a little some use a lot. i prefer to be pretty heavy-handed with my chili powder so grab a bottle or two to have on hand. if you want more chili powder that is perfectly fine too. add more but still give it a chance to simmer so the chili spice can bloom. don’t add chili powder then shut off the heat. chili powder needs time to cook.

SIMILAR INGREDIENTS TO:

  1. SHRIMP STUFFED BAKED POTATO
  2. TRIPLE CREAM STUFFED POTATOES
  3. HAM & CHEESE SWEET POTATO

ENJOY THIS RECIPE WITH:

  1. SOUTHWESTERN SHRIMP SALAD
  2. CHEF’S SALAD + GOLDEN RANCH
  3. CHOPPED CHERRY & SPINACH SALAD

Chili Con Carne Stuffed Baked Potato

Chili Con Carne Stuffed Baked Potato
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INGREDIENTS

  • Pork Chili Con Carne
  • 1.5lb Pork Tenderloin, cubed
  • RUB- 1TB Chili Powder, 1Tb Garlic Powder, 1Tb Black Pepper, 1tsp Cumin, 1TbSalt
  • 1Tb Canola Oil
  • 2 Medium Yellow Onion, diced
  • 16oz Red Kidney Beans
  • 28oz Crushed Tomatoes
  • 8oz Tomato Paste
  • 12oz Stout or Ale
  • 1c Vegetable Broth
  • 1/4c Chili Powder
  • 1Tb Cocoa Powder
  • 2Tb Cumin
  • 1Tb Black Pepper
  • 2tsp White Pepper
  • 1Tb Garlic Powder
  • Salt
  • BAKED POTATOES
  • 2Tb Butter
  • 3 Russet Potatoes
  • 2Tb Olive Oil
  • Salt
  • Pepper
  • Herb Seasoning
  • 4c Colby Jack Cheese
  • 1/2c Cherry Tomatoes, sliced
  • Sour Cream or Guacamole
  • 1/4c Queso Fresco
  • 1 Jalapeno, sliced
  • 2 Green Onions, sliced
  • 1Tb Cilantro, chopped
  • 1 Lime

INSTRUCTIONS

  • CHILI CON CARNE
  • Season cubed pork tenderloin with ingredients listed under rub.
  • In a hot dutch oven add in oil followed by pork. Cook pork till it is brown all oven about 10 minutes.
  • Once the pork is browned add in onions and garlic. Cook for 5 minutes.
  • Add in tomato paste and cook for a few minutes make sure it coating the meat and onions.
  • Add in crushed tomatoes, beans, beer and vegetable broth.
  • Season with bay leaves, cocoa powder, chili powder, cumin, white, and black pepper.
  • Lightly season with salt.
  • Bring chili up to a boil then reduce to a simmer.
  • Simmer for 4-5 hours till the pork is fork tender.
  • Taste chili and add in salt. Adjust spice levels at the time.
  • Remove from the heat.
  • BAKED POTATOES
  • Wrap baked potatoes in plastic wrap. Cook in the microwave from 4-5 minutes depending on the size.
  • Remove from plastic wrap then place potatoes onto a baking sheet. Coat with olive oil then season with salt, pepper, and herb seasoning.
  • Roast for 30 minutes at 350F Adding more oil if herb start to darken.
  • Once the potato is soft. Slice down the middle and open.
  • Fluff the potato with a fork, add butter and season with salt and pepper.
  • Spread half of the Colby jack cheese evenly across the potatoes.
  • Add in chili con carne. Followed by the remaining cheese. Top with sour cream, guacamole or both. Add sliced jalapenos, cherry tomatoes, green onions and cilantro.
  • Crumble on queso fresco and add a squeeze of lime.
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