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Cheesy Hash Brown Chili Recipe

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This recipe for Cheesy Hash Brown Chili is from Keller Williams Montgomeryville Real Estate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.
Personal Notes:
Personal Notes:
Yields: 4 servings

 

 

 

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