Preheat oven to 400 degrees F.
Bake potatoes at 400° for 35-45 minutes or until tender. Cool potatoes slightly, remove foil and carefully cut each potato in half lengthwise. Using a spoon or melon baller, scoop out the potato pulp, leaving a thin layer of potato in the skin (save the cooked potato for another use).
While potatoes bake, in a large, heavy bottomed pot or dutch oven, heat ½ tablespoon oil over medium-high heat. Add ground beef and cook for 5-6 minutes or until no longer pink; using a wooden spoon or metal spatula to break up meat as it cooks. Drain the cooked ground beef and set aside.
Return cooked ground beef to the pot and stir in the spices, cornmeal and tomatoes. Simmer chili on low for 25 minutes or up to one hour, stirring occasionally, until chili has thickened. Add additional broth to chili, if needed as it cooks to thin the chili.
Once chili is made and potatoes are baked and have the potato filling removed, line a large baking sheet with foil and spray with cooking spray. Place potato skins, skin side down, on baking sheet and brush with remaining oil. Season potato flesh with remaining salt and pepper. Bake potato skins in oven for 8-10 minutes or until golden brown and crispy.