Rating: 4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living November 1998

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Credit: William Dickey; Styling: Cindy Manning Barr

Recipe Summary test

prep:
10 mins
cook:
38 mins
total:
48 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook ground beef and onion in a Dutch oven, stirring until beef crumbles and is no longer pink; drain and return to pan. Stir in pinto beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.

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  • Scrub potatoes; prick several times with a fork.

  • Microwave potatoes 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let stand 2 minutes. Split potatoes, and top evenly with chili. Serve with desired toppings.

  • NOTE: If you like less chili on your potato, freeze half of mixture up to 3 months. Thaw in refrigerator, and microwave at HIGH, stirring occassionally, until thoroughly heated.

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