- 4
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 onion, chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 cup tomato paste
- 1 pound ground beef
- Salt and Pepper
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 15-ounce can diced tomatoes
- 1 1-pound bag frozen shredded has brown potatoes
- 1 cup shredded cheddar cheese
Preparation
Step 1
Preheat oven to 400 degrees F. Position a rack in the upper third of the oven.
In a large saucepan, heat EVOO over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, for 5 minutes. Season with salt and pepper.
Add the onion, chili powder and cumin, and cook, stirring until the onion is soft, about 5 minutes. Add the beans and 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" baking dish.
In a large bow, 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, abut 35 minutes.