Friday, February 27, 2009

Recipe Review...Cheesey Hashbrown Potato Chili

We were supposed to grill last night for dinner, but the wind really picked up and I didn't particularly feel like it. Instead, I had all items on hand for this "frugal" meal. It received thumbs up all around and requests that I double the recipe next time so we have plenty of left overs. Looking at the recipe, I would imagine it would also freeze well. It took a bit longer than I normally like for a recipe, but it wasn't that much effort, so it really balanced out.

The original recipe
aired on the Rachael Ray show and of course I made a few modifications to make it even cheaper than her version :P


* 2 tablespoons EVOO – Extra Virgin Olive Oil (optional)
* 1 onion, chopped
* 2 tablespoons chili powder
* 2 teaspoons ground cumin
* 1 small can tomato paste
* 1.5 pound ground beef
* Salt and pepper
* 1 15-ounce can red kidney beans, drained and rinsed
* 1 15-ounce can diced tomatoes
* 2 large baking potatoes, shredded* in order to keep the potatoes from turning color be sure to store the potatoes in water until just before adding. drain and pat dry.
* 2 cup shredded cheddar cheese

yield: 6 servings

Preheat oven to 400 degrees.

If you are using a lean ground beef, add 2 T EVOO to skillet. If not, skip it. Brown ground beef in skillet and drain if necessary. Add in diced onion and seasonings. Cook 5 minutes.

Add tomato paste, kidney beans, and diced tomatoes with the juice. Bring to boil. Lower to simmer and cover loosely with tin foil. Allow to simmer about 20 minutes to soften the beans.

Transfer to a casserole dish. Top with hashbrowns and cheese. Bake in 400 degree oven for about 30 minutes to cook the potatoes through.

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