Prepare the chili portion for serving up to 2 days in advance․ Then‚ refrigerate it․ When dinner arrives‚ reheat the chili while preparing the potatoes for fresh serving‚ then mix them together․ The potatoes will not reach the same pan-fried texture if they stay in the chili mixture before serving․

How do I store leftovers?

Please store the leftovers in a safe and airtight container․ Store them in the refrigerator for a duration of up to 3 days maximum․ Microwave individual portions‚ or alternatively‚ warm them in a skillet over medium heat․ Heat it until the food is warm throughout‚ while also seeking to crisp the potatoes once again․

Is there a vegetarian version?

Use one can of black beans per person․ Utilize one can of pinto beans instead of the ground beef․ Rinse and drain every can prior to adding them into the chili․ The remaining portion of the skillet stays the same‚ including the cheese placed on the top of it․

What potatoes work best?

Russets․ The starch yields soft centers and browned edges when pan-frying․ The ½-inch cubes adequately match this skillet․ They suit the skillet with a great way․

Why aren't my potatoes crisp?

A crowded skillet is frequently the primary issue․ The cubes that are positioned on top of one another trap steam while turning soft instead of browning․ The cubes require one complete layer․ A large cast-iron skillet gives you room for it with direct contact against the surface of the hot pan․ Cook in two distinct batches if necessary‚ during which turn occasionally until all of the sides are browned․ Begin with uniform ½-inch pieces‚ because larger pieces will not cook through at the same rate․

Chili Cheese Potato Skillet with Crispy Russets and Cheddar

By Mason BrooksOct 20, 2026

Prep

15 min

Cook

40 min

Total

55 min

Servings

Level

Easy

Jump to recipe

I prepare this chili cheese potato skillet for six people when they are in need of dinner from within a single pan․ Russet potatoes develop crisp edges in the cast-iron skillet‚ then combine with beef chili and sharp cheddar beneath the lid․ The centers remain soft․ Meanwhile‚ the tomato base firmly clings to the cubes rather than pooling at the bottom․

Chili Cheese Potato Skillet with Crispy Russets and Cheddar

Cut the russets into ½-inch cubes while utilizing the biggest cast-iron skillet that you possess‚ because they require a single layer over medium-high heat; otherwise‚ moisture can become trapped‚ resulting in the potatoes steaming․ I flip the ingredients occasionally in that pan‚ then pull them out once every single side is browned before starting the chili in that same pan over the heat․ Those browned corners are the bit that I look for in the dish on the plate․

The chili begins with browned 85/15 beef‚ onion‚ and garlic‚ while the spices toast for approximately 30 seconds before the tomatoes and beans are added in together for improved flavor․ That brief toast notably highlights the chili powder alongside the smoked paprika by means of the use of another pan․ Allow the mixture to simmer for the complete 10 to 15 minutes․ It must seem thick enough to easily wrap around the potatoes․

Once the cheese covers the top‚ the skillet needs only 2 to 3 minutes under a lid or foil‚ and the dish is brought directly to the table in that same pan after a few moments of resting․ Scooping is indeed cleaner‚ while the potato cubes do not break apart when one serves them from the pan itself․

Why you'll love this recipe

Feeding six people is achievable with one cast-iron skillet․ All individuals can select the various toppings they wish to have at the table․
The chili cooks in the same pan that is utilized after the potatoes come out․ Thus‚ there isn't a sink full of cookware․
Sharp cheddar gradually melts across the entire skillet when it is covered with a lid placed over the heat․ There is no requirement for any step with the oven․
Russets provide browned sides․ They also have soft middles that withstand the pressure of the chili․
Freshly grated sharp cheddar melts smoother than the bagged kind found beneath the lid at the store․
Ground turkey or chorizo both serve quite well as excellent alternatives when beef may not be available for dinner․

Instructions

Heat the olive oil in a large cast-iron skillet over medium-high heat.

Add the diced potatoes in a single layer, season with salt and black pepper, and cook for 15-20 minutes, flipping occasionally, until browned on all sides.

Remove the potatoes from the skillet and set them aside.

Add the ground beef to the same skillet and cook until browned, breaking it apart with a spoon.

Drain any excess grease from the skillet.

Add the diced onion and cook for 4-5 minutes, until softened.

Stir in the minced garlic and cook for 1 minute.

Stir in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper, and toast the spices for about 30 seconds.

Add the diced tomatoes with their juices, tomato paste, and kidney beans, then stir to combine.

Bring the chili to a simmer and cook for 10-15 minutes.

Return the potatoes to the skillet and gently fold them into the chili.

Sprinkle the shredded sharp cheddar cheese evenly over the top.

Cover the skillet with a lid or foil and cook for 2-3 minutes, until the cheese is melted and bubbly.

Let the skillet rest for a few minutes before serving.

FAQ

Gently place the skillet onto the table after it has had a brief rest period․ Next‚ add cornbread or a simple green salad with alongside the meal․ For toppings‚ I set out sour cream‚ guacamole‚ freshly chopped cilantro‚ and fresh or pickled jalapeños on the table․ Greek yogurt can act as a substitute for sour cream in recipes․

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Dinner Beef American One Pot Stovetop

Chili Cheese Potato Skillet with Crispy Russets and Cheddar

Name: Chili Cheese Potato Skillet with Crispy Russets and Cheddar
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 lbs Russet potatoes (scrubbed and diced into ½-inch cubes); 2 tbsp olive oil; 1 lb lean ground beef (85/15 recommended); 1 yellow onion (diced); 3 cloves garlic (minced); 2 tbsp chili powder; 1 tbsp cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 can diced tomatoes (15 oz, undrained); 2 tbsp tomato paste; 1 can kidney beans (15 oz, rinsed and drained); 2 cups sharp cheddar cheese (shredded); salt (to taste); black pepper (to taste)

By Mason BrooksOct 20, 2026

Prep

15 min

Cook

40 min

Total

55 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Feeding six people is achievable with one cast-iron skillet․ All individuals can select the various toppings they wish to have at the table․
The chili cooks in the same pan that is utilized after the potatoes come out․ Thus‚ there isn't a sink full of cookware․
Sharp cheddar gradually melts across the entire skillet when it is covered with a lid placed over the heat․ There is no requirement for any step with the oven․
Russets provide browned sides․ They also have soft middles that withstand the pressure of the chili․
Freshly grated sharp cheddar melts smoother than the bagged kind found beneath the lid at the store․
Ground turkey or chorizo both serve quite well as excellent alternatives when beef may not be available for dinner․

Ingredients

Servings6

•2 lbs Russet potatoes (scrubbed and diced into ½-inch cubes)
•2 tbsp olive oil
•1 lb lean ground beef (85/15 recommended)
•1 yellow onion (diced)
•3 cloves garlic (minced)
•2 tbsp chili powder
•1 tbsp cumin
•1 tsp smoked paprika
•1 tsp dried oregano
•1 can diced tomatoes (15 oz, undrained)
•2 tbsp tomato paste
•1 can kidney beans (15 oz, rinsed and drained)
•2 cups sharp cheddar cheese (shredded)
•salt (to taste)
•black pepper (to taste)

Instructions

1
Heat the olive oil in a large cast-iron skillet over medium-high heat.
2
Add the diced potatoes in a single layer, season with salt and black pepper, and cook for 15-20 minutes, flipping occasionally, until browned on all sides.
3
Remove the potatoes from the skillet and set them aside.
4
Add the ground beef to the same skillet and cook until browned, breaking it apart with a spoon.
5
Drain any excess grease from the skillet.
6
Add the diced onion and cook for 4-5 minutes, until softened.
7
Stir in the minced garlic and cook for 1 minute.
8
Stir in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper, and toast the spices for about 30 seconds.
9
Add the diced tomatoes with their juices, tomato paste, and kidney beans, then stir to combine.
10
Bring the chili to a simmer and cook for 10-15 minutes.
11
Return the potatoes to the skillet and gently fold them into the chili.
12
Sprinkle the shredded sharp cheddar cheese evenly over the top.
13
Cover the skillet with a lid or foil and cook for 2-3 minutes, until the cheese is melted and bubbly.
14
Let the skillet rest for a few minutes before serving.