Break away from the norm with a bowl of hearty Loaded Potato Chili!!!

So, to be honest, I stumbled across greatness by complete accident. A friend of mine invited me over one night to watch a fight. I had already planned to make chili for supper so it worked out great! I offered to just bring the pot along as our contribution to the smorgasbord that usually accompanies such events. While in the the kitchen cooking, I noticed that we had a bag of potatoes that needed put to use soon or they’d go to waste. I shrugged my shoulders, why not? Into the chili, they went.

Before we ate, I gave my disclaimer that I had never made chili like this before and “kind of just winged it”. As I removed the lid, my friend gasped, “I love potatoes!” The true excitement in his voice put a smile on my face. Let me tell you, this chili did not change his mind about potatoes. It was delicious!!! Try it out!

Loaded Potato Chili

Name: Loaded Potato Chili
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 1 lb bison; 2 Yukon gold potatoes (cubed); 1 sweet onion (chopped); 1 can fire roasted tomatoes; 1 can dark kidney beans; 1 jalapeno pepper (diced); 1 poblano pepper (chopped); 2 tbsp tomato paste; 1/2 tsp garlic (minced); 1 packet of mild chili seasoning; 1 cup beef broth; 1 cup water

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

1 lb bison
2 Yukon gold potatoes (cubed)
1 sweet onion (chopped)
1 can fire roasted tomatoes
1 can dark kidney beans
1 jalapeno pepper (diced)
1 poblano pepper (chopped)
2 tbsp tomato paste
1/2 tsp garlic (minced)
1 packet of mild chili seasoning
1 cup beef broth
1 cup water

Instructions

Brown the meat over medium heat. Sprinkle some of the chili seasoning* over the meat if you wish. (Tip) Use a Dutch oven or pot to brown the meat and then just add the remainder of ingredients to help reduce the number of dishes used.
Slice and dice! Cut the potatoes into small cubes, chop the poblano and onion, and dice the jalapeno. If you're using fresh garlic, mince it. You can buy the garlic already minced though (click here).
Return to your Dutch oven (or pot), add the tomatoes, jalapeno, poblano, onion, garlic, beans, and potatoes. Season with chili seasoning* and mix well. Top with the broth and water. (Optional, replace the cup of water with an additional cup of broth.)
Bring the chili to a boil. Add the tomato paste and stir well. Reduce heat and cover. Allow to simmer for at least 30 minutes (longer if you wish).

Notes

* I've said this numerous times, but I rarely buy seasoning packets. I often use a combination of Flavor God seasonings. Everything, Spicy Everything, Chipotle, and Ghost are all solid combo options when making chili.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 61mgSodium: 527mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 21g

For other delicious recipes, check out Southwestern Chili and The Best Chili!

Ingredients

6 Idaho Potatoes

1 tbsp of butter

1/4 cup milk

1/2 cup of red beans

1/2 tsp Cajun seasoning

1/2 tsp salt

1/2 tsp parsley

1/2 tsp garlic

salt to taste

Instructions

Bring a large pot of water to boil.

Peel and chop the potatoes. Place them in the boiling water for approximately 25 minutes or until they're soft enough to be easily pierced with a fork. Drain.

Add the butter and milk to the potatoes and lightly whip with a handheld blender. You don't want to go too creamy with these. If needed, instant potatoes will work as well and save time.

Place beans and all seasonings into a food processor or blender and blend to the consistency of really thick, pasty oatmeal. You can opt to just mash them (as shown in picture) but we prefer to break them down further. The difference is in the density. Well blended beans provide a more dense, yet consistent side dish. Mashing the beans gives a more "beans and potatoes" feel with light, fluffy potatoes and random bean bites.

Blend the potatoes and beans thoroughly using a fork. If the mixture is too thick, add more milk (1/8 cup at a time) until desired consistency is reached.

Optional: Create a "bowl" within the center of the finished red beans and potatoes. Place 1 tbsp of butter and sprinkle some fresh parsley in the center. The heat from the potatoes should melt the butter creating a bowl of melted goodness that will flow over the dish as guests scoop their servings.