By Kipp Rix

Southwest Baked Potato

Ingredients

4 Large baking potatoes

Chili

1 1/4 pounds pork tenderloin ¼” diced

1/4 pound bacon ¼” diced (I like to use a black pepper bacon)

14 oz Fire Roasted tomatoes

1 cups tomato juice

1 cups water

3 tablespoons red chili powder; divided (not cayenne)

1 tablespoon garlic powder; divided

1 tablespoon onion powder

1 teaspoons Chipotle chili powder; divided

1 teaspoon smoked paprika; divided

1/4 teaspoon ground cumin

1 teaspoon crushed basil

1 14 oz can chili ready beans

Salt to taste

Grated cheese

Sour cream

Cooking Directions

In a large pot brown the bacon pieces, remove bacon and drain on paper towel. Add the diced pork to the bacon grease and brown, remove meat and add with bacon to drain. Remove excess oil from the pot leaving the remaining dark flavorful crispy bits.

In a blender combine the fire roasted tomatoes, tomato juice and blend into a thick liquid, pour this liquid and the water into the pot over the cooked meat and bring to a boil. Once the mixture is boiling add the first dump of spices; 2 tablespoons red chili powder, 1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, 1/2 teaspoon Chipotle powder and 1/2 teaspoon smoked paprika. Stir in spices well to blend, reduce heat and allow the mixture to simmer for 30 minutes.

Add the second dump of spices; 1 tablespoons red chili powder, 1/2 tablespoon garlic powder, 1/2 teaspoon Chipotle powder, 1/2 teaspoon smoked paprika and 1/4 teaspoon cumin along with the beans. Stir in spices to blend well and allow mixture to simmer 15 minutes. Add small amounts of water if needed to keep chili to the consistency you desire, (At home and for competition cooking I have been known to thin the chili with Corona beer). Finally add the basil and salt to taste.

While the chili is cooking bake the potatoes in the microwave until tender, hold in oven to keep warm

Split the potato open and fluff the inside of the potato slightly, spoon the chili over the top of the potato and top with cheese and sour cream. Serve with a side of Spanish rice and sliced avocado.

Kipp Rix has been in the fire service for 19 years working as both a career and volunteer fire fighter in New Mexico. Kipp started cooking at the age of 10 and learned his early skills watching shows like the Galloping Gourmet and Julia Child. Throughout the years, Kipp refined his skills with a focus on grilling foods with a southwestern flair. In 2009 Fire House Publications, LLC released the first of Kipp’s two cook books with the second book released in 2011; a portion of the proceeds from the books helps fund Fire Kids. Kipp’s philosophy of fire house cooking is “Just because you work in a busy house does not mean that you have to settle for ordinary cooking, a crew’s attitude is directly related to the meals served!” Each of Kipp’s recipes has been Fire House tested and approved. Please email krix@fhpllc.net with a crew picture enjoying this recipe along with your review; each month one entry will be selected to receive a signed copy of one of my cook books. In 2013 Kipp founded Fire Kids, an organization that works with New Mexico children’s agencies and other organizations like the Make A Wish Foundation, of New Mexico to identify children facing a life altering or terminal illness; working with local municipal agencies and fire departments Fire Kids affords these children an opportunity to live the life of a fire fighter for a day. Complete information can be found on our Fire Kids web page.