Chili-Topped Baked Potatoes
By Tamipri
This chili is great spooned over baked potates and topped with shredded cheese.
- 6
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Ingredients
- 1-2 lbs. ground beef, browned and drained
- 4-oz. can diced green chiles
- 10-1/2 oz. can French onion soup
- 1 Tb. chili powder
- 21-oz. can red kidney beans, drained and rinsed
- 2 tsp. ground cumin
- 6-oz. can tomato paste
- 3/4 c. water
- 1/2 tsp. pepper
- 1/8-1/4 tsp. hot pepper sauce
- 6-8 potatoes, baked
- Garnish: shredded Cheddar cheese
Preparation
Step 1
Add all ingredients, except potatoes and cheddar, to a slow cooker; stir to blend. Cover and cook on low setting for 4-6 hours. Spoon over baked potatoes and garnish with cheese. Serves 6-8.