Recipe by NELady
From Everyday with Rachael Ray Mag, March 2009.
Top Review by bmcnichol
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.
- 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 See How It's Made
- 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.