Happy Monday! Im excited to share this easy recipe with you today. Just returning from a trip to California with my Family. Every July I take about 2 weeks off from work to spend some time with my family. It’s the birthday month for both my husband and daughter, so we put aside time to celebrate. For the last couple of years it has always been a staycation, but this year I really wanted to get away. Also, being cooped up with the Covid Pandemic I was really getting cabin fever–even though I worked through the pandemic. Regardless, it was definitely time needed for a brief change of scenery–so off we were to California.
We stayed at Michael’s friends house in Hermosa Beach, and ohhhh how bad, I now want to move to California. I could not get enough of the food, the sun, and the ocean 🙂 Speaking of food, I definitely had my fill of French Toast (haha). The best part was that it was Ava’s first plane ride, and an exciting trip to Disneyland. Great memories that she hopefully will have for a lifetime. I think I cooked only once while there. I came back excited to see my kitchen and create more recipes like this Chili Dog Baked Potato–which was partly inspired by all of the brightly colored street food throughout L.A. constantly popping up on my Yelp! searches. For this creation, I used my existing chili recipe plus Pederson’s awesome products, and it turned out great.
My work continues with Pederson’s Natural Farms for the next two plus months. A great company, who makes great products and are creating a space for all Americans to be able to make healthier choices. What I personally love most is Pederson’s work with Feeding America. As much food as we produce as a country, no one should ever be hungry. It is something is near and dear to my heart. Enough said, go check out their site https://pedersonsfarms.com .
I love being part of a good cause, especially in this time, where the Covid Pandemic has had an impact on millions of Americans who lost family members that were the sole provider, or lost their job, hours were shortened, or living paycheck to paycheck even before this pandemic. It is hard for a lot of people to put food on the table. Some of us were/are lucky enough not to be financially affected by the pandemic. If you are able to help, please do so by making a donation, or joining the rally room where a donation is made on your behalf to a food bank near your zip code when you make a bundle purchase. “It’s not just food you’re giving with your donation today, it’s also hope. When a bag of food or groceries is is placed in the hands of someone struggling with hunger you can actually see their spirit lift as this one realization takes hold: someone care. And today, that someone is you.” -Feeding America
They are so many versions of a baked potato that can be created and I think this is a good one. It’s basically a chili dog, which are popular here in Michigan, except a potato is used to replace the bread since bread is not allowed. You can top with whatever condiments you like. The chili recipe is made in the instant pot, which makes it cook faster considering how it would take 2 hrs or so on the stove. The recipe has a bit of a spicy kick so limit the peppers per taste. Depending on the baked potato used it is super filling. Try it and enjoy!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 1 16 oz package of Pederson's Farms grass-fed ground beef
- 4 Pederson's Farms beef hot dogs grilled or air fried
- 4 medium-large baked potatoes
- 1 small onions chopped/ plus extra for topping
- 1/2 cup whole30 compliant ketchup
- 1/2 cup coconut aminos
- 1/2 cup Water
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp chipotle powder
- 1 tsp onion powder
- 1 tsp ground mustard
- 1 1/2 tsp sea salt
- 1/2 tsp fennel seeds
- 1 tsp chili powder
- sliced jalapenos for spicy kick
- shredded cheddar for those that are not on Whole30
- sour cream for those that are not on Whole30
- mustard Whole30 compliant
Ingredients
chili
optional
|
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- Preheat Instant pot on saute with olive oil, when hot add diced onions. Saute onion for 2-3 minutes, then add tomato paste. Cook for another 2 minutes, making sure to stir. Next add spices and cook an additional 1 minute. Stir to avoid burning.
- Next, crumble ground beef to brown for 5 minutes. Stir in the coconut aminos, water, and ketchup. Close the instant pot lid, if you have a chili button on your instant pot, you can hit that button and chili will cook for 30 minutes. Alternatively, pressure cook for 30 minutes. Release the steam.
- Cut the baked potatoes length wise, and squeeze. Add 1 hot dog to each potato, top with chili, and top with your preferred toppings.
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