Chili Covered Baked Potatoes

Got this from Curtis Stone and tweaked it.  SO good and perfect for cold days.

1-2 T oil
1 lb ground beef
1 1/4 t cumin
3/4 t black pepper
1/4 t cayenne pepper
1/4 t chili powder
2 c beef broth
chili peppers, diced (choose type and amount by taste)
1/2 onion, diced
1 can diced tomatoes
1/2 T vinegar
1 can kidney beans
4-8 potatoes (depending on size)
salt

Add oil and beef to a pan.  Brown and drain.  Add beef to pot.  Heat on high.  Add cumin, black pepper, cayenne pepper and chili powder.  Add onion and saute until soft.  Add in broth, chili peppers, tomatoes, vinegar and salt.  Simmer and reduce to med-low heat.  Cook 45-60 minutes, stirring occasionally.  Add beans and simmer 15 minutes.

Meanwhile, bake potatoes (400 degrees for 45-60 minutes).

To serve, cut baked potatoes, pour chili on top.  Add cheddar cheese, sour cream and chives.

Note: Leave out beans and see how it tastes on hot dogs!

To Freeze:  Freeze chili in a baggie(s).  Thaw in the fridge or using the microwave.

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