for the chili:
1 lb cubed sirloin or stew meat
3 cloves garlic, minced
1 onion, diced
2-3 jalapenos, diced
20 oz (2 cans) diced tomatoes with chopped chiles, drained
30 oz (2 cans) dark red kidney beans, drained
1/2 teaspoon ground chipotle
1 1/2 tablespoons New Mexican chili powder
freshly ground black pepper
for the potatoes:
6 large Russet potatoes
2 avocados, cubed
1/2 cup sour cream
1/2 red onion, diced
1/2 cup crumbled Mexican queso fresco
For the chili:
Spray a skillet with nonstick spray. Quickly saute the meat until the meat is just barely cooked on all sides. Add to a 4-quart slow cooker. Stir. In a small bowl, stir together the tomatoes, peppers, beans, and spices. Pour over the meat mixture. Stir to evenly combine. Cook on low 7-8 hrs and then high until ready to serve (up to 2 hours). If the chili looks watery then turn up to high and leave the lid ajar for 30 minutes or until thickened.
1 1/2 hrs prior to serving:
Preheat oven to 400. Bake potatoes until fully cooked, about 1 hour. Slice in half lengthwise and allow to cool slightly. Scoop out the potatoes into a large bowl, reserving the skins. Mash with a potato masher. Stir in the chili to evenly distribute it in the potatoes while still leaving the meat and beans whole. Scoop back into the skins, top with avocado, sour cream, red onion and queso fresco.
Potatoes can be made ahead. Reheat and garnish with sour cream, onion, avocado and cheese prior to serving.