Layered Chili Bake

• 1-1/4 gal. IQF frozen hash browns, thawed
• 2/3 cup canola oil
• 1-1/4 gal. Prepared turkey chili
• 1-1/4 cups OPEN PIT Original Restaurant Recipe Barbecue Sauce
• 2-1/2 cups onions, chopped
• 2-1/2 cups Sliced pitted black olives, drained
• 2-1/2 qt. shredded cheddar cheese

1. Mix hash browns and oil until well blended.
2. Press evenly onto bottoms of 2 full-size hotel pans and 1 half-size hotel pan.
3. (Or, just 1 half-size hotel pan for trial recipe.)
4. Bake in 300F-convection oven for 30 minutes.
5. Mix chili and barbecue sauce; spread evenly over hash brown crusts to cover completely.
6. Top with onions and olives; cover.
7. Bake an additional 45 minutes or until heated through (160F).
8. Sprinkle with cheese.
9. Bake, uncovered, an additional 5 minutes or until cheese is melted.

canola oil, turkey chili, open, onions, black olives, cheddar cheese

Taken from www.kraftrecipes.com/recipes/-1957.aspx (may not work)