Cheesy Hashbrowns and Chili

This is a variation of a recipe I found in the Rachael Ray magazine in March. I didn't like their version of chili so I substituted my own. I did like the addition of the hash browns on top though. It added a nice comforting flavor to the dish and felt more substantial than saltines which is usually what we eat our chili with.

Cheesy Hash browns and Chili
2 Tbsp Olive Oil
1 onion chopped
Cumin and Chili powder in a 1:2 ratio
1 lb ground beef
1 can diced tomatoes
1 can kidney beans
1 lb frozen shredded hash browns
1 c 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. 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 8-by-11-inch baking dish.
2. Position a rack in the upper third of the oven and preheat to 400°. 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