Prep 40 mins
Cook 35 mins
From Everyday with Rachael Ray Mag, March 2009.
- 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
- 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 8x11-inch baking dish.
- Position a rack in the upper third of the oven and preheat to 400*F.
- 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.
This was just OK for us. I followed the recipe as written other then I used white kidney beans instead of red as that is what I had on hand. We thought this was really tomatoey for us. I think it was the tomato paste. We also thought it could have used a lot more seasoning. We didn't think it had a chili taste at all. I might try this again with my chili and top with the hash browns and cheese. Made for Spring PAC 2009.
Thanks for posting this! You saved me the trouble of transcribing it myself. :o) I LOVED this. I used Pomi brand chopped tomatoes, which I think is a MUST. I also didn't have tomato paste (oops, thought I did) so I used about 8 ounces of canned tomato sauce. I also used a lot more chili powder because I like things spicy. This was SOOO good! That Rachel Ray is always thinking!
This is very good. I didn't use the kidney beans because I don't like them, so I used a can of chili beans instead. I hate throwing out a can of tomato paste, so I just used the whole can. I used 2 lbs of meat because thats how we freeze it. This was helpful since I'm feeding a big family anyways. Oh I also added celery because we really like it in our chili. I wasn't sure if the hasbrowns were still supposed to be frozen when you put it together, so mine we left on the counter for about 30 minutes before we made this. It took about 45 minutes to get browned, but it was likely that we had so much more than the recipe called for. It is a very good dish that lends itself to any changes you might want for your own personal tastes. The men in the family loved every bite. This is a definite Man Food. Made and Reviewed for Photo Tag - Thanks! :)