Wednesday, January 20, 2010

Day 20: Cheesy Hash Brown Chili

What a day!! The transmission on my hubby's truck is finally finished so we went to pick it up. When we got home we noticed a antifreeze leak and ended up with a big mess on our hands that took most of the morning to fix. Then my #2 son was lucky enough to get braces this afternoon. So sorry for the late post. Trust me, you aren't missing anything by having this one be late! I'll explain more later on. On to the recipe!

Cheesy Hash Brown Chili
10" dutch oven
2 Tbs. olive oil
1 onion, chopped
2 Tbs. chili powder
2 t. ground cumin
1/4 cup tomato paste
1 lb. ground beef
salt and pepper to taste
1 15 oz can kidney beans, drained and rinsed
1 15 oz can diced tomatoes
1 lb. bag frozen hash browns
1 cup shredded cheddar cheese
In your D.O. over about 15 coals, brown the beef and onion. Drain any grease and add the tomato paste, salt and pepper. Add the beans and tomatoes and bring to a boil. Remove a few coals and simmer about 20 minutes. In a large bowl combine the hash browns and the cheese. Spread over the chili mixture. Bake for about 35 minutes or until potatoes are tender and chili is bubbling. I used 10 coals on the bottom and 14 on top.
The Finished Product

What I Learned

This was really easy and wasn't much of a challenge except that it was sprinkling on me the whole time. Thankfully the coals stayed lit and it wasn't much of a problem. If it had rained any harder we could have had problems!
The Review
Honestly, this is a recipe I wouldn't mind never having again. My son loved it, but he was the only one. It is a Rachel Ray recipe, and hers are usually really good, but this was the exception. It had a weird taste and just wasn't good. This one gets a D.

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