Description

This hearty Chili Cheese Loaded Baked Potato recipe combines tender ground beef chili simmered with vegetables and spices, served atop perfectly baked russet potatoes. It’s a comforting meal featuring savory chili topped with shredded cheddar cheese, sour cream, jalapeños, and green onions for a delicious and satisfying twist on a classic loaded potato.

Ingredients

Scale

Chili

2 pounds 80/20 ground beef
1 green bell pepper, diced
1 onion, diced
2 tablespoons tomato paste
1 small can green chilies
1 packet chili seasoning
12 oz lager beer
1 can tomato sauce
1 can crushed tomatoes
Optional: leftover chopped brisket

Baked Potatoes & Toppings

4 large russet potatoes
2 tablespoons olive oil
Cheddar cheese, shredded (amount to taste)
Sour cream (amount to taste)
Green onions, sliced (for garnish)
Jalapeños (optional, sliced)

Instructions

Brown the Ground Beef: In a dutch oven, brown 2 pounds of 80/20 ground beef over medium-high heat until fully cooked. Remove the beef and drain any excess fat to keep the chili from being greasy.
Sauté Vegetables and Add Seasonings: In the same dutch oven, cook the diced green bell pepper and onion for 5-6 minutes until softened. Stir in the tomato paste, small can of green chilies, and chili seasoning packet, cooking for an additional 3-4 minutes to develop flavor.
Add Beef and Liquids: Return the browned ground beef to the pot and pour in the 12 oz of lager beer. Allow the beer to soak in and reduce slightly, forming a flavorful sauce. Then add the tomato sauce and crushed tomatoes. If desired, stir in leftover chopped brisket to enrich the chili.
Simmer the Chili: Place the dutch oven on a smoker preheated to 250°F. Let the chili simmer for 2 hours, stirring every 30 minutes to combine flavors and prevent sticking.
Prepare the Potatoes: While the chili cooks, wash and dry the russet potatoes thoroughly. Poke several holes on all sides of each potato with a fork to allow steam to escape during baking.
Bake the Potatoes: Coat each potato in olive oil and wrap individually in foil. Bake in a preheated oven at 400°F for about 45 minutes, or until potatoes are soft when pierced with a fork.
Assemble the Loaded Potatoes: Cut open each baked potato lengthwise and fluff the insides lightly with a fork. Ladle warm chili over the potato, then top generously with shredded cheddar cheese, a dollop of sour cream, sliced jalapeños if using, and garnish with sliced green onions. Serve immediately for a hearty, comforting meal.

Notes

You can substitute lager beer with beef broth or a non-alcoholic beer if preferred.
The chili can be made ahead and reheated; flavors deepen when allowed to rest overnight.
For spicier chili, add extra jalapeños or a dash of cayenne pepper.
Leftover chopped brisket is optional but adds a wonderful smoky depth.
If smoking is unavailable, simmer the chili covered on low heat on the stovetop for 2 hours.

Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Keywords: Chili, Loaded Baked Potato, Ground Beef, Comfort Food, Slow Cooked Chili, Cheddar Cheese Potato