Whew! What a week so far. That is probably why you have this cheesy goodness before your eyes today. Difficult days often bring delicious dinners because, let’s just put it out there, we eat our feelings. ? I know we are the same on this. I know you stash food things in random jars when the moment hits. But there is freedom in admitting these things, and I think we have reached a new level in our friendship. ?
Those lightly salted garlic baked potato chips with cheesy smothered chili-just the right amount of heat to give it a little dance in your mouth but not too much to make your face red- is for you friend. This has yours and my name written alllll over it.
Sure, its a little naughty. Maybe not the recipe where I will flaunt the nutritional facts, but you better believe it has the weekend vibes we need on a long week that isn’t even half over. In fact, this recipe reminds me of a well-known drive in that happens to sell loaded chili tater tots with too-orange-to-be-natural-cheesiness that still tempt me more often than I care to admit. If that is our comparison, you better believe this plate of delicious doesn’t TOUCH the levels of unhealthy, but the flavor is far surpassed ? #justification
Okay, I may be giving you all the excuses you need to dig in but this little indulgence is way worth it and presents many versatile options, so lets chat about ’em!
- Not to be mistaken with a bowl of chili, this chili soaks up all that sauciness for ultimate flavor and top-ability. Like on those baked potato chips or a regular baked potato if you are short on time! Don’t let time keep you from the tasty meal that awaits you ??
- Thick bold-flavored chili like this has sloppy joe written all over it. Two oft buns are all that stand between you and the sandwich of your dreams. I envy you.
- Maybe you don’t feel like messing with tradition and that big ole bag of tortilla chips is staring you down. Sometimes the resistance is too strong, so you do you and get those old fashioned chili nachos happening in your life.
- Would you judge me for stuffing leftover chili in a couple flour tortillas, topping it with cheese and baking it till it was all bubbly on top and serving it to Steven disguised as a totally new meal? Oh you would? Nevermind. ?
No matter which way you serve it, you have some Friday goodness on your hands and it wants to make you happy on a Tuesday.
Before you let yourself feel too guilty lets have a look at those crispy BAKED potatoes. I have become such a big fan of the healthier ‘baked’ version of red potatoes. My Mueller makes this whole process a breeze and reminds me why it is accessible in my kitchen at ALL times. I get a perfect slice every time and I had 6 potatoes complete in less than 5 minutes. If you haven’t Amazon Primed (that’s a verb now right?!) yours yet, you can grab one here! ?
This girl likes her fries and greasy potato goodness now and again but i can’t get over how much flavor these potatoes still have and just seem to make the perfect layer for all that chili. ? Speaking of, we are kicking things off will all natural ingredients and seasonings from your cupboards. No crazy labels here! Just some organic canned ingredients and a small list of spice favorites such as Smoked Paprika, Red Cayenne Pepper, Chili Powder and Cumin! Let all those flavors simmer away on the stove till its reduced down to the luscious chili nacho-ness you are craving.
Just go ahead and put those Tuesday worries behind…then dig in!
Remember! If you would like to purchase your own Muellerand make all your slicing, spiralizing and grating dreams come true be sure to “treat yo’ self” at this link: Muelleror clicking on the photo below!
*Nutritional Facts are for one serving (1 small potato & one sixth of the chili recipe). As always, the nutritional label is an estimation and any changes or alterations to the recipe will also change the nutritional content.*
- 1 lb. ground lean beef
- ½ small onion (chopped)
- 15 oz. can organic pinto beans in chili sauce (slightly drained)*
- 15 oz. can organic tomato sauce
- 10 oz. can diced tomatoes & green chilies
- 7 oz. canned green chile peppers
- ½ tsp. smoked paprika
- ½ tsp. red cayenne pepper
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 cup shredded extra sharp cheddar (or preferred cheese)
Baked Potato Chips
- 6 small red potatoes
- 1 tbsp. extra virgin olive oil
- ½ tsp. garlic powder
- ½ tsp. salt
Optional Toppings: Avocado, cilantro, green onions, crisp pepper slices, sour cream, tomato
Chili:Add beef to a nonstick skillet over medium heat and stir occasionally until browned (about 5-6 minutes) and pour in chopped onion.
- Once onion has tendered slightly (about 3 minutes), add in beans, diced tomatoes and chilies and green chile peppers. Stir to combine and add seasonings.
- Once seasonings are fully combined, stir in tomato sauce and set heat to a low simmer.
- Simmer for about 10 minutes until tomato sauce has absorbed into the mixture and remove from heat.
- Set oven to broil (or 500 degrees) and add cheese over chili. Place skillet in oven until cheese is melted and bubbly. [This will happen quickly so try to resist multitasking at this point and just keep a close eye on that cheese!]
Baked Potato Chips:
- Preheat oven to 350 degrees.
- Slice potatoes in ¼ inch slices, I recommend using the Meuller if you want speed!
- Add slices to a large bowl and toss in olive oil and seasonings.
- For best results, add chips to a cooling rack placed on a baking sheet and bake for 30 minutes.**
**If you don't have a cooling rack, place chips on a baking sheet and flip the chips at 15 minutes so both sides can crisp.