Total Time: 1 hour 30 minutes
6 medium russet potatoes
1 pound ground beef
2 cloves garlic, chopped
4oz canned tomato sauce
1 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 cup corn meal
1 15oz. can Teasdale Dark Red Kidney Beans, drained and rinsed
1 ½ cup shredded cheddar
crumbled tortilla chips
For the potato skins:
Pierce 6 medium russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until
tender, about 1 hour. Let cool, then halve lengthwise (so you have 12) scoop out the flesh,
leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper.
Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Flip the baked shells over,
divide 1 cup grated cheddar cheese between shells and bake an extra 5 minutes.
For the chili:
While the potatoes cook, place ground beef in a large pot with garlic. Cook over medium heat
until browned. Drain off excess fat, add tomato sauce, chili powder, cumin, oregano, salt and
cayenne. Stir and cover, reduce the heat to low. Simmer for 45 minutes, stirring occasionally.
After 45 minutes has passed, place the corn meal in a small bowl. Add 1/4 cup water and mix
together. Add the corn meal mixture to the chili, stirring together well. Add the kidney beans and
simmer for 10 minutes. Divide chili between prepared potato skins (you may have some left over
chili) Top with remaining shredded Cheddar, chopped onions and crumbled tortilla chips.
Nutritional Information (amount per serving): Calories 307, Fat 4g, Protein 25g,
Carbohydrates 43g, Fiber 9g.