Cheesy Hash Brown Chili (Adapted from Rachael Ray)1 tablespoon extra-virgin olive oil
16 ounces ground sirloin
salt and fresh ground black pepper
1 cup chopped onion
1 tablespoon medium or hot chili powder
1 tablespoon regular chili powder
2 teaspoons cumin
1/4 cup tomato paste
15 ounce can black beans, rinsed and drained
14.5 ounce can fire-roasted diced tomatoes
16 ounces frozen shredded hash browns
4 ounces (about 1 cup) shredded cheddar cheese
Preheat oven to 400 degrees with a rack in the upper third of the oven.
In a large saucepan, heat oil over medium. Add beef - cook, stirring to crumble, until browned, about 5 to 7 minutes. Season with salt and pepper. Stir in onion and cook until softened, about 5 minutes. Add chili powders, cumin and tomato paste - cook, stirring, for 1 to 2 minutes. Stir in beans and tomatoes. Bring mixture to a boil - partially cover, reduce heat to a bare simmer and cook, stirring occasionally, for 15 to 20 minutes. Scoop mixture out into an 8" x 11" baking dish coated with nonstick spray.
In a large bowl, toss together potatoes and cheese. Scatter mixture over the top of the chili. Place baking pan into the oven and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.
Makes about 4 to 6 servings.
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Joe-this looks amazingly good! What a great new way to have chili....and potatoes!
ReplyDeleteSince it has been snowing all day, we decided to warm our stomachs with this recipe. While we thought it was delicious, we felt that the chili rather overpowered the potatoes and it would probably have been just as good without them (we were expecting more of a potatoe-y layer like with tater tot casserole). Since we are vegetarian, we used the crumbles with good success.
ReplyDeleteThanks for helping us through the snow!
Carol - Thanks!
ReplyDeleteStar - I can see what you mean about the potatoes, but I do think they made the dish a bit better. Thanks for letting be know about the crumbles!