Ingredients

6 russet potatoes
1/4 cup olive oil
2 tablespoons neutral oil, such as grapeseed
2 pounds ground beef, preferably 20 percent fat
1 large yellow onion, coarsely chopped
4 garlic cloves, finely chopped or grated
1 teaspoon kosher salt
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons dried Mexican oregano
1/4 teaspoon cayenne pepper
1 finely chopped jalapeno pepper
1 chipotle pepper in adobo plus 1 tablespoon sauce
1/2 cup Everclear
1(15-ounce) can crushed tomatoes
1 tablespoon molasses
2 (15-ounce) cans beans (such as pinto, or kidney), liquid drained
2 teaspoons apple cider vinegar, plus more if needed
Salt and pepper to taste
1 cup grated cheddar cheese
1 cup sour cream
1/2 cup chopped green onions
1 bunch of cilantro, for garnish
Limes, for garnish

Directions
Preheat the oven to 400°F. Use a fork to poke holes all over the russet potatoes. Coat each potato in olive oil, wrap in tin foil and bake in the oven until tender, about an hour.
In a dutch oven or heavy bottom pan, add the neutral oil and heat on medium for 2 minutes. Add the beef and use a spoon to stir, browning the meat for 5 minutes. Once browned all over, remove the meat from the pan, leaving the rendered fat in the pot.
Add the onions to the pot, turn the heat to medium-low and stir until lightly translucent, about 5 minutes, before adding the garlic and the salt. Cook for another minute to let the garlic sizzle without browning then add the cumin, chili powder, Mexican oregano, cayenne pepper, jalapeno, and chipotle pepper with adobo sauce. Turn the heat up to medium to cook the spices and chilis, stirring constantly, for a minute before deglazing the pan with Everclear. Cook off half of the alcohol for 2 to 3 minutes.
Add the crushed tomatoes, molasses, beans, and apple cider vinegar to the pot and stir. Turn the heat to medium-low and let the chili cook, stirring every 10 minutes, for at least 30 minutes. Taste the chili for seasoning and adjust the salt and pepper to taste. Let the chili cook for an hour to fully meld the flavors together.
When the chili is ready and the potatoes are baked, assemble the Everclear chili loaded potatoes. Slice a baked potato in half. On one half of the potato, use a fork to fluff up the inside, then add a couple scoops of Everclear chili on top of the potato. Sprinkle on some cheddar cheese, top with green onions, sour cream, cilantro, and a squeeze of lime.

Total time: 1 hour 30 minutes