Chili and Potato Soup

Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius). Use a fork to create small holes in the potatoes. Place them in a 10x15-inch baking dish.

Bake the potatoes in the preheated oven for about an hour, turning them once, until they're tender. At the same time, prepare your chili by adding ground beef, onion, and garlic to a large saucepan. Cook over medium heat, stirring constantly to break up the lumps, until the meat is browned and onion is tender, about 10 minutes. Remove any excess fat.

Add tomato sauce, chili beans, and a blend of spices to the saucepan. Bring the mixture to a boil, then reduce heat to low and let it simmer, covered, for at least 10 minutes. This allows the flavors to blend together.

When the potatoes have cooled enough, use a spoon to scoop out their pulp and transfer it to a large bowl. You should end up with about 4 cups of potato pulp. Discard the skins and add broth to the bowl. Mash the potatoes until they're smooth.

Melt butter in a large Dutch oven over medium heat. Stir in flour and cook, whisking constantly to create a smooth paste, about 2 minutes. Gradually add milk, one cup at a time, and cook, whisking constantly, until the mixture is lightly thickened. Stir in the potato pulp, buttermilk, salt, and pepper. Cook, stirring frequently, until heated through, 3 to 5 minutes (the soup will be quite thick). Remove from heat and gradually stir in 1 cup of cheese.

Serve the soup by dividing it among bowls. Top with your chili, a dollop of sour cream, the remaining 1/2 cup of cheese, and chives (if using).