Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/4 cup tomato paste
• 1 lb ground beef
• salt and pepper
• 1 (15 ounce) can red kidney beans, rinsed
• 1 (15 ounce) can diced tomatoes
• 1 (1 lb) bag frozen hash brown potatoes
• 1 cup shredded cheddar cheese

Instructions

1. In a large saucepan, heat the olive oil over medium heat.

2. Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes. Stir in the tomato paste.

3. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper.

4. 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. '.

5. Transfer to an 8x11-inch baking dish.

6. Position a rack in the upper third of the oven and preheat to 400*F.

7. In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili.

8. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.