Chili-Stuffed Baked Potatoes

For the chili

In a large pot, sauté onions in vegetable oil until the onions are transparent/slightly golden in color. If you're using fresh minced garlic, add it in after the onions are almost done and stir for another 1-2 minutes until the garlic is fragrant.

Add in the ground beef and spices and cook over medium heat until the ground beef is cooked all the way through.

Once the ground beef is cooked, add in the flour and mix for a couple of minutes until all of the flour is gone (it's okay if the mixture looks a little bit dry/clumped).

Add in the beans, corn, diced tomatoes, tomato paste, consommé powder and water (Add as much water as it takes to barely cover all of the ingredients).

Stir occasionally and let the contents of the pot come to a boil. Let simmer for around 15-20 minutes. Taste occasionally and feel free to add more spices to taste.

Assembling the potatoes

Bake potatoes in the oven at 400 degrees until fork tender. Or, alternatively, microwave them in a plastic bag until they are fork tender, for a quicker route.

On a plate or in a bowl, open the baked potatoes and fill them with the chili. Top with cheese, sour cream, green onions and jalapeños and enjoy!