Chili Con Carne Jacket Potatoes: Hearty & Easy

Introduction

When you combine two classic comfort foods — baked potatoes and chili con carne — the result is pure mealtime magic. Chili Con Carne Jacket Potatoes deliver all the warmth, heartiness, and satisfaction of a traditional chili but with the added pleasure of fluffy, oven-baked potatoes serving as the perfect edible bowl. Each bite blends creamy potato with spicy, rich chili, creating a dish that’s filling, flavorful, and utterly irresistible.

This recipe is perfect for busy weeknights, casual gatherings, or cozy weekends when you want something satisfying without much fuss. The chili can simmer gently on the stove while your potatoes bake to crispy perfection in the oven, making it both convenient and comforting. Packed with protein, fiber, and bold spices, this meal proves that simple ingredients can make an extraordinary dish.

Whether you’re feeding a crowd or meal-prepping for the week, these chili-topped jacket potatoes are sure to please. They’re hearty, customizable, and ideal for anyone who loves a comforting, home-cooked dinner with minimal cleanup.

Why You’ll Love This Recipe

Comfort food classic: The perfect combination of creamy potato and rich chili.
Hearty and filling: High in protein and fiber for a satisfying meal.
Customizable: Add your favorite toppings and adjust the spice to your liking.
Meal prep friendly: Make the chili ahead and assemble when ready to serve.
Crowd-pleasing: Great for family dinners or game-day gatherings.

Ingredients

For the Jacket Potatoes:

4 large russet or baking potatoes
2 tablespoons olive oil
1 teaspoon sea salt

For the Chili Con Carne:

1 medium onion, finely diced
2 cloves garlic, minced
1 pound (450 g) ground beef
1 red bell pepper, chopped
2 tablespoons olive oil
1 green bell pepper, chopped
1 can (15 oz / 425 g) kidney beans, drained and rinsed
½ teaspoon dried oregano
1 can (15 oz / 425 g) black beans, drained and rinsed
1 can (14 oz / 400 g) diced tomatoes
2 tablespoons tomato paste
1 cup (240 ml) beef or vegetable broth
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional for spice)
Salt and freshly ground black pepper, to taste

Optional Toppings:

Shredded cheddar or Monterey Jack cheese
Sour cream or Greek yogurt
Sliced green onions
Fresh cilantro or parsley
Crushed tortilla chips or jalapeño slices

Equipment:

Baking tray
Large saucepan or Dutch oven
Fork for pricking potatoes

Instructions

1. Prepare the Potatoes

Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape while baking. Rub them with olive oil and sprinkle with salt to ensure crispy skins.

Place the potatoes directly on the oven rack or a baking tray and bake for 50–60 minutes, until the skins are crisp and the insides are tender when pierced with a knife.

2. Make the Chili Con Carne

While the potatoes bake, heat olive oil in a large saucepan over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

Add the ground beef, breaking it apart with a spoon, and cook until browned, about 6–8 minutes. Drain any excess fat if necessary.

Next, add the chopped bell peppers and cook for 3 minutes until slightly softened. Stir in the chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Toasting the spices briefly helps release their full flavor.

3. Simmer the Chili

Stir in the diced tomatoes, tomato paste, beans, and broth. Mix well to combine. Bring the chili to a gentle simmer, then reduce heat to low. Cover and cook for 25–30 minutes, stirring occasionally, until thickened and fragrant.

If you prefer a thicker consistency, remove the lid for the last 10 minutes of cooking to let excess liquid evaporate. Taste and adjust the seasoning — you may add a touch more salt, chili powder, or cumin to suit your preference.

4. Assemble the Jacket Potatoes

Once the potatoes are fully baked, remove them from the oven and let them cool slightly. Slice each potato open lengthwise, being careful not to cut all the way through. Fluff the insides gently with a fork to create space for the chili.

Spoon a generous portion of chili over each potato. Sprinkle with shredded cheese, a dollop of sour cream, and your choice of garnishes like green onions or cilantro.

5. Serve and Enjoy

Serve the chili-topped potatoes hot and fresh from the oven. The combination of crisp potato skin, fluffy interior, and flavorful chili makes for a deeply satisfying meal that’s hearty enough to stand on its own.

Tips for Perfect Jacket Potatoes

Choose the right potatoes: Russet potatoes are best for fluffy interiors and crisp skins.
Don’t wrap in foil: For crispy skins, bake the potatoes uncovered.
Time-saving tip: Microwave the potatoes for 8–10 minutes before finishing in the oven for a faster bake.
Keep warm: If preparing for a group, keep baked potatoes warm in a 200°F (95°C) oven while the chili finishes cooking.

Variations & Customizations

Turkey or chicken version: Substitute ground beef with ground turkey or chicken for a leaner chili.
Vegetarian chili: Replace the meat with lentils or extra beans and use vegetable broth.
Sweet potato base: Use baked sweet potatoes for a slightly sweet twist.
Spicy version: Add extra cayenne or diced jalapeños for heat lovers.
Cheesy chili: Stir shredded cheese directly into the chili before serving for a creamy texture.

Serving Suggestions

With a green salad: Add freshness to balance the richness.
Topped with avocado: Adds creamy texture and healthy fats.
With cornbread or crusty bread: Perfect for soaking up extra chili.
Family-style bar: Serve baked potatoes and chili separately so everyone can build their own.

Storage & Reheating

Refrigerate: Store leftover chili and potatoes separately in airtight containers for up to 4 days.
Freeze: Chili freezes beautifully for up to 3 months. Thaw overnight before reheating.
Reheat: Warm the chili gently on the stove or in the microwave. Reheat potatoes in the oven at 350°F (175°C) for 10–15 minutes.

Nutritional Highlights

This dish is as nourishing as it is comforting:

Protein-rich beef and beans provide sustained energy.
Potatoes offer potassium, fiber, and vitamin C.
Vegetables and spices add antioxidants and nutrients.
Together, they make a well-balanced meal that’s hearty yet wholesome.

Troubleshooting & Pro Tips

Chili too thin? Simmer uncovered to reduce excess liquid.
Chili too thick? Add a splash of broth or water.
Potatoes undercooked? Return them to the oven for 10 more minutes.
Want more flavor? Add a squeeze of lime juice or a pinch of cocoa powder for depth.

Conclusion

Chili Con Carne Jacket Potatoes are the ultimate combination of comfort and convenience — perfectly baked potatoes stuffed with rich, savory chili that’s bursting with flavor. It’s a hearty, satisfying meal that brings together the best of both worlds: the creaminess of a baked potato and the bold spice of chili con carne.

Perfect for family dinners, parties, or meal prep, this dish is as versatile as it is delicious. With customizable toppings, easy preparation, and a comforting, home-cooked appeal, it’s bound to become one of your go-to recipes whenever you crave something warm, filling, and incredibly satisfying.