1 can Muir Glen Fire Raosted Tomatoes, chopped slightly in a food processor if your guests don't like chunky tomatoes
1 fresh jalapeno pepper, diced
3 medium garlic cloves, minced
1/2 large onion, diced
3 cups cooked pinto beans
3/4 t ground cumin
1/2 t chili powder
1 T olive oil
6 medium baking potatoes
Cheese as desired
Cilantro for garnish
Saute onions in olive oil on medium heat until translucent. May undercook for a stronger flavor. Add garlic and pepper. Stir and cook until just before garlic browns. Add tomatoes, stir, and simmer (until my frozen beans had defrosted enough in the microwave to remove them from their bowl). Sprinkle in cumin and chili powder. Stir in beans, cover, and turn fire to low. Continue to stir occasionally and monitor for 20 minutes or longer (depending on when the potatoes are done).
Spoon chili over potatoes, allow cheese on top as desired. Garnish with cilantro. Salt and hot sauce should be available at the table.
Our best results for baking potatoes in the oven is wrapping them in aluminum foil to keep them from drying out and setting them on the rack in a 450' oven for about an hour. You can also microwave them (max of about 3 at a time), but Paul claims that's technically steaming, not baking.
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