div class=”separator” style=”clear: both; text-align: center;”>
Do you want to take your chili and cheese baked potato up a notch, Monkey?
Of course you do.
First, after you have taken the time to bake your potatoes in the oven as per the instructions here, slice them in half, heat a griddle pan to screaming hot, and slap some butter, salt and pepper on the halves. Place them cut side down and grill until they are crispy and golden brown.
This extra step is really gonna let your family know how much you love them.
Next, top it with your favorite chili recipe. Or used canned if you want. Or go by Wendy’s and get some of theirs. Or use my simple, quick, and easy recipe below. Whatever you want.
Then, top that hot chili with some pimiento cheese spread. You can use store bought, but I highly recommend making your own. I have given you a very simple recipe below. Or you can use your own recipe if you want to.
When you taste that melty pimiento cheese spread on the chili on the crispy baked potato, you can thank me later.
Simple, easy, comfort food. The end.
Here are my notes:
-Make the chili ahead of time and freeze it.
-The pimiento cheese spread can also be made ahead of time.
-I like to simmer my chili for at least 30 minutes to develop the flavors. You can even make it in a crockpot.
-I’m not trying to win a chili contest here, chili critics. This chili recipe is quick and easy and versatile and it’s my go to recipe when I need it quick.
-Want more meat? Put more meat. Want more heat? Add cayenne. This is a basic starting recipe. Make it your own!