Ingredients:

  • 1.5 lb (680g) Russet potatoes, peeled and thinly sliced into 1/4-inch rounds
  • 2 tablespoons (30ml) Olive oil
  • 1 teaspoon (5g) Sea salt
  • ½ teaspoon (2.5g) Black pepper
  • 1 cup (240ml) cold water
  • 2 teaspoons (10ml) white vinegar
  • 1 tablespoon (15ml) Olive oil
  • 1 medium (150g) Yellow onion, diced
  • 2 cloves Garlic, minced
  • 1 lb (450g) Ground beef (80/20 blend)
  • 1 tablespoon (15g) Chili powder
  • 1 teaspoon (5g) Ground cumin
  • ½ teaspoon (2.5g) Smoked paprika
  • ¼ teaspoon (1.25g) Cayenne pepper (optional, for heat)
  • 1 (14.5 oz) can (410g) Diced tomatoes, undrained
  • 1 (15 oz) can (425g) Kidney beans, rinsed and drained
  • 1 cup (240ml) Beef broth
  • 1 tablespoon (15ml) Tomato paste
  • 1 teaspoon (5g) Brown sugar
  • Salt and pepper to taste
  • 2 cups (225g) Sharp cheddar cheese, shredded
  • ½ cup (120ml) Sour cream
  • 2 Green onions, thinly sliced (for garnish)

Instructions:

  1. Soak potato slices in cold water with vinegar to release starch. Drain, dry thoroughly, then toss with olive oil, salt, and pepper.
  2. Arrange potato rounds in a single layer on baking sheets. Bake until golden brown and crispy, flipping halfway through.
  3. Sauté onion and garlic in olive oil. Add ground beef and brown, breaking it up. Drain excess grease.
  4. Stir in chili powder, cumin, smoked paprika, and cayenne (if using). Add diced tomatoes, kidney beans, beef broth, tomato paste, and brown sugar. Bring to a simmer, then reduce heat and cook, uncovered, until thickened. Season with salt and pepper.
  5. Top each baked potato round with a spoonful of chili and a sprinkle of shredded cheddar.
  6. Return the assembled bites to the oven until the cheese is melted and bubbly.
  7. Top each bite with a dollop of sour cream and a sprinkle of green onions. Serve immediately.