For my birthday I asked for a subscription to Rachael Ray Everyday. I get such a kick out of that magazine, and I wanted an actual subscription. My first issue came in the other day and I entertained myself by looking through and picking out all the stuff I wanted to cook when I could taste again. At the top of DH’s list was the Cheesy Hash Brown Chili, which combines two of his most favorite foods. Well he’s not quite well yet, but I can taste again and I decided to go ahead and try it (plus it calls for onion and if he can’t taste, it’s easier for me to sneak them by him). I made a few changes and tweaks to the original recipe, which comes from the Dinners for 10 Bucks (or Less) section.
- 2 Tbsp extra virgin olive oil
- 1 onion, chopped
- 2 Tbsp chili powder
- 2 tsp cumin
- 1/4 cup tomato paste
- 1 pound ground beef
- 1.5 cups black beans, rinsed and drained (original recipe calls for 15 oz. of kidney beans)
- 1 15 oz. can diced tomatoes
- 1 tsp salt
- fresh ground pepper
- 1/2 tsp garlic powder (my addition)
- 1 1 pound bag of frozen shredded hash browns
- 1 cup shredded cheddar
- In one skillet start browning your ground beef over medium high heat.
- In a large sauce pan, 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.
- Add the tomato paste.
- Drain and rinse the ground beef and add to the sauce pan.
- Add salt, pepper to taste, and garlic powder.
- Add can of tomatoes with juice and approximately 1/4 cup of water. Bring to a boil.
- Lower the heat and simmer, partially covered for 20 minutes, stirring occasionally.
- Transfer to an 8 x 11 inch baking dish or 2 quart casserole dish. I preferred the casserole dish so that it didn’t bubble over.
- Put your oven rack in the upper third of the oven and preheat to 400.
- In a big bowl, mix the cheese and hash browns.
- Scatter the potato mixture over the chili.
- Put the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.
The verdict: This wasn’t bad, but I think I prefer my own chili recipe. You could certainly adapt the hashbrown/cheese topping to any chili recipe for the same effect.