April 30, 2009

Cheesy Hash Brown Chili

2 tbsp. evoo
I onion, chopped
2 tbsp. chili powder
2 tsp. cumin
1/4 c. tomato paste
1 lb. ground beef
salt & pepper
1 (15 oz.) can red kidney beans
1 (15 oz.) can diced tomatoes
1 (1 lb.) bag hashbrowns
1 c. shredded cheese

Preheat oven to 400 degrees. In a large saucepan, heat up evoo and add onion, chili powder, and cumin. Cook until onion is soft, about 5 min. Add tomato paste and beef and brown the beef. Season with salt and pepper. Add beans and tomatoes (with juices), bring to boil, then turn down and let simmer for 20 minutes (partially covered, stirring occasionally). Pour into a greased 9x13 pan. In a bowl, mix hash browns and cheese. Arrange over chili mix in pan. Bake until the potatoes are cooked through and the chili is bubbling (about 35 minutes).

NOTE: I did not have an onion, so I used some onion powder. I also did halfof the chili powder and cumin. It seemed like a lot! And mine tasted just right to me- still a good taste.

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