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Cincinnati Chili-Stuffed Baked Potatoes
Cincinnati StyleBaked Potato

Cincinnati Chili-Stuffed Baked Potatoes

Split a fluffy baked russet potato and ladle Cincinnati chili into the cavity with shredded cheese — the Midwest comfort food collision you didn't know you needed.

★★★★☆4.5 · 0 reviews
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By AllRecipes Community · AllRecipes ↗
⏱
1.5h
Cook Time
🥩
Ground Beef
Protein
📍
Ohio
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Mild
Community Score
4.5
★★★★☆
0 reviews
Nutrition Per Serving
645
calories
per serving
33g
Protein
34g
Fat
54g
Carbs
7g
Fiber
Sodium527mg
Sugar5g
Estimates per serving (6 servings total) · Powered by Edamam
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Ingredients
2 lbs ground beef (simmered raw)Amazon ↗
4 large russet potatoesAmazon ↗
1 onion, gratedAmazon ↗
2 garlic clovesAmazon ↗
15 oz tomato sauceAmazon ↗
2 tbsp chili powderAmazon ↗
1 tsp cinnamonAmazon ↗
1/2 tsp allspiceAmazon ↗
1 oz unsweetened chocolateAmazon ↗
Fine-shredded mild cheddar to serveAmazon ↗
Steps
1
Bake potatoes at 400°F 50–60 minutes until tender
2
Add raw beef and 2 cups water to a pot, break up meat thoroughly
3
Add all spices, chocolate, onion, garlic, and tomato sauce
4
Simmer uncovered 1.5 hours until very thick
5
Split baked potatoes and fluff interior
6
Ladle Cincinnati chili into potato splits
7
Top with a blanket of shredded mild cheddar
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