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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From Everyday with Rachael Ray Mag, March 2009. Ingredients:
2 tablespoons extra virgin olive oil |
1 onion, chopped |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1/4 cup tomato paste |
1 lb ground beef |
salt and pepper |
1 (15 ounce) can red kidney beans, rinsed |
1 (15 ounce) can diced tomatoes |
1 (1 lb) bag frozen hash brown potatoes |
1 cup shredded cheddar cheese |
Directions:
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. Stir in the tomato paste.
3. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper.
4. 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. '.
5. Transfer to an 8x11-inch baking dish.
6. Position a rack in the upper third of the oven and preheat to 400*F.
7. In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili.
8. 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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