Mississippi Kitchen: Pimiento Cheese Spread Topped Chili Topped Crispy Baked Potatoes

Saturday, October 13, 2012

Pimiento Cheese Spread Topped Chili Topped Crispy Baked Potatoes

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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!

Quick and Easy Chili with Beans

Printable Recipe

1 pound ground chuck

1 medium onion, chopped

2 teaspoons minced garlic or 2 minced garlic cloves

Salt and pepper

1 (14.5-ounce) can petite diced tomatoes (or regular diced or with green chilies in them)

1 (8-ounce) can tomato sauce

2 (14 to 15-ounce) cans chili beans in sauce

2 tablespoons chili powder (I use mild)

1 tablespoon ground cumin

1 teaspoon dried oregano

Salt and pepper to taste

In a Dutch oven, cook the hamburger meat until almost done, crumbling as you go. Add the onion and garlic and cook until onions are soft and meat is done. Add salt and pepper to season.

Stir in the remaining ingredients and adjust heat to a simmer. Cover and let cook for 30 minutes, stirring occasionally to prevent sticking. Add salt and pepper to taste. About 4 servings.

*You can double your meat and use 1 can less beans for a more meaty chili.

Quick Pimiento Cheese Spread

4 ounces (1/2 a package) cream cheese, softened to room temperature

1/2 cup mayonnaise

1 (4-ounce) jar diced pimiento peppers, drained

3-4 cups medium or sharp cheddar cheese

Salt and pepper to taste

Whisk together the cream cheese and mayo until smooth. Stir in the pimiento peppers and cheese. And salt and pepper to taste.