Tuesday, February 10, 2009

Cheesy Hashbrown Chili

I recieved the March issue of Rachael Ray Magazine in the mail over the weekend....and this sounded good, and I had all the ingredients to make it already!

Cheesy Hashbrown Chili

2 Tbsp Olive oil
1 onion chopped
2 Tbsp chili powder
2 tsp cumin
1/4 cup tomato paste
1 Lb ground beef
1 15 oz can diced tomatoes (I used my mom's canned tomatoes, chopping them myself)
1 15 oz can kidney beans, rinsed
1 Lb frozen hashbrowns (shredded)
1 cup cheddar cheese
Salt and pepper

1. Heat the olive oil over medium heat, add the onion, chili powder, and cumin, and saute until onion is tender. Add the tomato paste, mix, then add the ground beef, breaking up. Season with salt and pepper. Cook the ground beef until no longer pink.
2. Add the kidney beans, and tomatoes with their juices, bring to a boil, and then simmer for 20 minutes.
3. Combine the hashbrowns and cheese in a bowl. Spread chili mixture in a 9 by 13 inch pan, top with the hashbrown mixture, and then bake in the top third of the oven at 400 for 35 minutes.

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