**Disclaimer: This recipe comes from the March edition of Everyday with Rachael Ray. It comes from the "$10 Spot" where every recipe in total is under $10. We have not tried the recipe as of yet, but it is on the menu for tonight. And I have to say that I can't wait! Look for a review of the recipe tomorrow.***
Cheesy Hash Brown Chili
Serves 4 Prep 40 mins Bake 35 mins
2 T. extra virgin olive oil
1 onion, chopped
2 T. chili powder
2 t. ground cumin
1/4 c. tomato paste
1 pound ground beef
Salt and pepper
One 15oz can red kidney beans, rinsed
One 15oz can diced tomatoes
One 1lb. bag frozen shredded hash brown potatoes
1 cup shredded cheddar cheese
Position a rack in the upper third of the oven and preheat to 400 degrees.
In a large saucepan, heat the oil over medium heat. Add the onion, chili powder and cumin and cook, stirring, until the onions are soft, about 5 minutes. Stir in the tomato paste. Add 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.
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.
The Receipt according to the RR kitchen.
chili powder $.27
ground cumin $.20
tomato paste $.30
ground beef $2.94
canned kidney beans $.79
canned diced tomatoes $.90
frozen hashbrowns $1.60
cheddar cheese $1.16
total $8.88 or $2.22 per person