Cheesy Hash Brown Chili - cooking recipe

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

Preparation

In a large saucepan, heat the olive oil over medium heat.
Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes. Stir in the tomato paste.
Add the 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 8x11-inch baking dish.
Position a rack in the upper third of the oven and preheat to 400*F.
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.