Skip to main content

Cheesy Hash Brown Chili

My mom sent me this one that she got from Rachel Ray.




Ingredients
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1/4 cup tomato paste (I used a small can of tomato sauce)
1 pound ground beef
Salt and pepper
One 15-ounce can red kidney beans, rinsed (I used chili beans)
One 15-ounce can diced tomatoes (I blended them as the boy won't eat "chunks")
One 1-pound bag frozen shredded hash brown
potatoes
1 cup shredded cheddar cheese (2% milk kind)

Directions:

In a large saucepan, heat the olive oil over medium heat. Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes. Stir in the tomato paste. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper. Add the beans and the tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20minutes. Transfer to an 8-by-11-inch baking dish.

Position a rack in the upper third of the oven and preheat to 400°. In a large bowl, combine the
potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

Comments

Hopewell said…
As one librarian to another, this Chili looks darned good! I look forward to trying it.