baked potatoes with spiced beef chili

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Servs: 2  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 tablespoon chili powder 1 tablespoon chili powder
•   2 teaspoons red wine vinegar 2 teaspoons red wine vinegar
•   1 14 1/2-ounce can stewed tomatoes 1 14 1/2-ounce can stewed tomatoes
•   2 8-ounce Yukon Gold potatoes 8 ounces lean ground beef 2 8-ounce Yukon Gold potatoes 8 ounces lean ground beef
•   2 teaspoons dried oregano 2 teaspoons dried oregano
•   1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon

Instructions

1. Preheat oven to 450°F. Pierce potatoes in several places with fork. Microwave potatoes on high 7 minutes, turning once. Transfer potatoes to oven and bake until tender, about 20 minutes.

2. Meanwhile, saut
 beef in heavy large skillet over medium-high heat 4 minutes, breaking up meat with back of fork. Mix in chili powder, oregano and cinnamon. Add tomatoes and bring sauce to simmer, breaking up large tomato pieces with fork. Reduce heat, cover and simmer 8 minutes to blend flavors. Uncover and simmer until sauce thickens slightly, stirring often, about 3 minutes. Add vinegar; season sauce with salt and pepper.

3. Split potatoes crosswise or lengthwise; fluff insides lightly with fork. Place on plates. Ladle beef over potatoes.

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