Monday, September 21, 2009

Cheesy Hash Brown Chili

This recipe was easy peasy, and my DB really enjoyed this dish. While it won't replace my favorite chili recipe, this will work as an easy chili. Next time, I would add an additional cup of cheese- the hash browns seemed a bit dry, and this would help. Please note that while the prep work is easy, the food will cook on the stovetop for 30 minutes, and then be placed into the oven for 35 minutes. While I wouldn't prepare this dish for guests, it's an easy and comforting meal for a cold weeknight!

2 Tbsp extra-virgin olive oil
1 onion, chopped
2 Tbsp chili powder
2 tsp ground cumin
1/4 cup tomato paste
1 pound ground beef
Salt and pepper
One 15-ounce can red kidney beans, rinsed
One 15-ounce can diced tomatoes
One 1-pound bag frozen shredded hash brown potatoes
1 cup shredded cheddar cheese (Use 2 cups next time)

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes.
3. Stir in the tomato paste.
4. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper.
5. Add the beans and the tomatoes with their juice and bring to a boil.
6. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes.
7. Transfer to an 8-by-11-inch baking dish.
8. Position a rack in the upper third of the oven and preheat to 400°.
9. In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili.
10. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

Source: Rachael Ray


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