August 16, 2009

Cheesy Hash Brown Chili

Cheesy Hash Brown Chili
2 tablespoons EVOO - Extra Virgin Olive Oil
1 onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1/4 cup tomato paste
1 pound ground beef
Salt and pepper
1 15-ounce can red kidney beans, drained and rinsed
1 15-ounce can diced tomatoes
1 1-pound bag frozen shredded hash brown potatoes
1 cup shredded cheddar cheese
Yields: 4 servings

Preheat oven to 400°F. Position a rack in the upper third of the oven. 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 20 minutes. Transfer to an 8-by-11-inch baking dish. 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.

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