Dice the onion, bell pepper, and garlic. Heat the oil in a large, heavy bottomed pot over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally for about 5 minutes.
Add in the ground beef and sausage. Cook it all together for 5-7 minutes, mixing and breaking the meat apart.
Add the tomatoes, seasonings, and Bone Broth Collagen. Bring the chili to a simmer and cook uncovered, stirring occasionally, for about 45-50 minutes.
Bake the Potatoes
Meanwhile, preheat your oven to 400. Wash and dry potatoes, then poke the skins a few times with a fork. Lay them on a baking sheet, then drizzle the olive oil and sprinkle a little sea salt on top.
Bake for 45-55 minutes until cooked through. Remove from the oven and wait until at least they’re cool enough to handle. Don’t turn the oven off.
Crisp the Potato Skins
Cut each potato in half longways. Using a spoon, remove most of the insides and set it aside. Spray or rub a little oil on the flesh side of each potato, and return them to the oven for another 10 minutes until they’re super crispy.
Assemble & Enjoy!
While the potatoes are crisping, slice the jalapeno (wear gloves!) and cilantro.
Spoon the chili into the potato skins and top with anything you enjoy! I love to top them with Whole30 pickled onions, Paleo sour cream, cilantro leaves, and jalapeno slices.
*Low Carb / Keto Adaptation: Serve in grilled zucchini boats instead of potato skins and top with shredded cheddar cheese and full fat sour cream. Recipe Notes:
The chili can definitely be made in advance! It’s actually better when you let the flavors in the chili meld overnight. The potatoes can also be baked in advance. Just cut, scoop and crisp them before serving. I sometimes crisp the potato skins in the air fryer and they come out beautifully (it takes about 6 minutes on 400)!