Cheesy Hash Brown Chili

• 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

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.

extra virgin olive oil, onion, chili powder, ground cumin, tomato paste, ground beef, salt, red kidney beans, tomatoes, frozen hash brown potatoes, cheddar cheese

Taken from www.food.com/recipe/cheesy-hash-brown-chili-354180 (may not work)