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Easy Loaded Baked Potato Chili: The Best 30-Minute Family Dinner

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This Easy Loaded Baked Potato Chili is a quick, budget-friendly family dinner that comes together in just 30 minutes. A secret ingredient—instant mashed potato flakes—gives it a creamy, velvety texture that tastes like it’s been simmering all day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15 or 80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup instant mashed potato flakes
  • 1 cup water or low-sodium beef broth
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions
  • Optional: crispy bacon bits, sliced jalapeños, or diced avocado

Instructions

  1. Brown the Beef (5 minutes): Place your Dutch oven or large pot over medium-high heat. Add the olive oil and let it heat up for about 30 seconds. Add the ground beef, breaking it apart with your wooden spoon. Cook for 4-5 minutes, stirring occasionally, until the beef is browned and no longer pink. Don’t drain all the fat—leave about 1 tablespoon in the pot for flavor.
  2. Sauté the Aromatics (3 minutes): Reduce the heat to medium. Add the diced onion to the pot with the beef. Cook for 2 minutes, stirring frequently, until the onion starts to soften and turn translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the Spices (1 minute): Sprinkle the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper over the beef and onions. Stir constantly for about 1 minute to toast the spices.
  4. Build the Base (2 minutes): Pour in the diced tomatoes (with their juices) and the tomato sauce. Stir well to combine, scraping up any browned bits from the bottom of the pot.
  5. Add the Beans and Liquid (1 minute): Add the drained and rinsed kidney beans and black beans to the pot. Pour in the water or beef broth. Stir everything together until well combined.
  6. Simmer the Chili (10 minutes): Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 10 minutes, stirring occasionally.
  7. Thicken with Potato Flakes (2 minutes): After the chili has simmered, remove it from the heat. Sprinkle the instant potato flakes evenly over the surface of the chili. Stir vigorously until the flakes are fully incorporated. Let it sit for 1-2 minutes to reach the perfect consistency.
  8. Taste and Adjust (1 minute): Give the chili a final taste. Adjust the salt, pepper, or chili powder to your preference.
  9. Serve and Load Up (5 minutes): Ladle the chili into bowls. Top each serving with a generous handful of shredded cheddar cheese, a dollop of sour cream, and a sprinkle of green onions. Add any other toppings you like. Serve immediately.

Notes

For best results, don’t skip toasting the spices. Use 80/20 ground beef for more flavor. Add potato flakes off the heat to avoid a gluey texture. Chili tastes even better the next day. For a thicker chili, use 3/4 cup potato flakes; for thinner, use 1/4 cup.

Nutrition

Keywords: easy chili, loaded baked potato chili, 30-minute chili, family dinner, budget-friendly chili, ground beef chili, instant potato flakes chili

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