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Cheesy Hash Brown Chili


  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1 onion, chopped

  • 2 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1/4 cup tomato paste

  • 1 pound ground beef

  • Salt and pepper

  • 1 can red kidney beans (15 ounces), drained and rinsed

  • 1 can diced tomatoes (15 ounces)

  • 1 bag frozen shredded hash brown potatoes (1 pound)

  • 1 cup shredded cheddar cheese


Pre-heat the oven to 400°F. Position a rack in the upper third of the oven. In a large saucepan, heat the 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 juices and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8-inch x 11-inch baking dish.

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. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to