Cheesy Hash Brown Chili

READY IN: 1hr 15mins
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.

Ingredients Nutrition


  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes. Stir in the tomato paste.
  3. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper.
  4. 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. '.
  5. Transfer to an 8x11-inch baking dish.
  6. Position a rack in the upper third of the oven and preheat to 400*F.
  7. In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili.
  8. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

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