Chili Stuffed Baked Potatoes - Whole30

For the Chili:
1 Preheat a large stockpot or Dutch oven over medium-high heat. Add avocado oil and heat until shimmering. Loosely form the beef into large patties and brown on both sides, around 12 minutes total. Transfer beef to a bowl and set aside.
2 Add onions, green pepper and jalapeño to the pot. Season with a pinch of salt and cook, stirring, until onions are translucent, around 4 minutes. Add garlic and cook 60 seconds. Add cumin, ancho chile powder, chipotle chile powder, cinnamon, paprika, garlic powder, and onion powder. Cook, stirring, for 60 seconds.
3 Return beef to pot and crumble it using a potato masher or spatula. Add crushed tomatoes, chipotle pepper, chicken stock and bay leaves and stir to combine. Bring to a simmer, reduce heat to low, cover with a lid and cook 1 hours. Taste for seasoning and adjust with salt as desired.
For the Baked Potatoes:
1 Preheat oven to 400F.
2 Using a fork, prick holes all over each potato. Massage all over with avocado oil and season with salt. Place the potatoes onto a sheet pan and cook until fork-tender, around 60 minutes.
To Serve:
1 Slice each baked potato in half and spread them open using your hands or two forks. Spoon in chili, top with cashew queso, tomatoes, green onion and cilantro. Serve immediately.