So it's May in Texas which means it's already starting to get hot. Who on earth would want to eat chili when it's not cold outside? Me. I would. Which means my family eats it. Haha! This recipe got a thumbs up from everyone. Even my youngest, who doesn't care for beans and who only like potatoes in french fry form (no tater tots!) and mashed, ate the hash brown topping and some of the beans. I'll definitely make this again once Fall gets here.
Here's my interpretation of the recipe:
Chili Hash Brown Casserole
1# ground meat
1 small onion diced
5 cloves garlic - minced
2 tsp cumin
2 tsp chili powder
¼ tsp red chili flakes
2 tsp salt
½ tsp pepper
4 Tbs tomato paste
1 - 14oz can diced tomatoes
Diced green pepper
1 can red kidney beans drained
16oz frozen hash browns shredded
8oz cheddar cheese grated
1 Tbs olive oil
Heat olive oil - add onions and garlic. Cook
Add beef - cook 5-8". Add pepper and seasonings
Add tomato paste, tomato and beans.
Cook 15-20" til thick
Pour chili in greased casserole dish.
Spread frozen hash browns over top and sprinkle with cheese.
Bake at 400ยบ for 40"
Let sit for 10"
*I used 90/10 ground beef
*I used regular diced tomatoes. Next time I'll use the petite ones.
*The beans were drained and rinsed. Although next time I might not rinse them to help keep it moist for leftovers. Just drain them a bit.
** The " means "minutes" and the u with a line on top means "with". I guess that was a type of shorthand back in the day?
I hope you enjoy and give this recipe a second chance in your kitchen too.
