Cheesy Hash Brown Chili

From Everyday with Rachael Ray Mag, March 2009.

• Ready In: 1 hr 15 mins
• Serves: 4
• Yields: 1 casserole

Ingredients

• 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

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.