I love meals that come together easily and quickly and today’s Gluten-Free Chili Hash is a perfect example. Loaded with bold flavors from the quick chili and utilizing frozen hash browns for speed and ease makes this one meal you can have on the table in no time!
I looked in the refrigerator and realized that I had ground beef – what could I make with it? Of course The Artist immediately suggested I make pasta sauce, his go-to comfort food, but I wanted something different. Digging around on the Internet for recipes that utilize ground beef gave me the idea for chili. Now how to incorporate the frozen potatoes?
Because they were diced potatoes and not the shredded variety, a meat hash came to mind. But not a breakfast version, something for dinner – and today’s chili hash was born!
If you prefer a vegetarian meal, you can use canned black or pinto beans in place of the ground beef. And for dairy-free, leave off the cheese or use a dairy-free option.
This dish was extremely easy to make and would be perfect for beginning cooks to try their hand at. If you aren’t comfortable with using a knife and chopping the onions and bell peppers, you can hit up your local grocery store salad bar and pick up pre-chopped veggies. Some gourmet grocers also sell prepped vegetables in the produce section.
You can serve the chili without the potatoes in a more traditional manner if you prefer and of course the hash browns make a wonderful beginning to any day, but when served together, you have a delicious and filling meal that the whole family will love.
I made my chili very mild tonight to make it easier on The Artist’s tummy, but you can add minced chipotles en adobo or chipotle powder to boost the heat level. I like the smoky notes that they give any dish. You can also pass hot sauce at the table and let everyone customize their meal.
I hope you make this really easy and delightful Chili Hash for your family. If they are anything like The Artist and me, they will wolf it down and clean their plates! 🙂
Have a wonderful weekend – see you back here for Chocolate Monday!
Nearly all of Ore-Ida brand hash browns are gluten-free and clearly marked making it easy to know which ones are safe for you and your family. When using spice blends, always be sure to check with the manufacturer to be certain they do not contain any gluten ingredients.
- 3 tbsp olive oil or vegetable oil, divided
- 1/2 medium onion, peeled and finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1-1/2 lb ground beef
- 3 cloves garlic, peeled and minced
- 3 to 4 tbsp chili powder (Penzey's and McCormick have gluten-free blends)
- 1 to 2 tbsp dried oregano
- 1 to 2 tsp ground cumin
- 1 tsp kosher or fine sea salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
- 1 tsp brown sugar
- 2 cups strained tomatoes (Pomi brand) or tomato sauce
- 1 (32 oz; 907g) bag Ore-Ida gluten-free diced hash brown potatoes
- Optional garnishes: chopped green onions, shredded cheddar cheese, sour cream, sliced avocado, etc.
- Heat 1 tbsp of the oil in a large, deep skillet over medium-high heat. Stir in the onions and bell peppers. Cook, stirring often, until the onions are softened, about 4 minutes. Add the beef and cook, breaking up clumps, until fully browned. Drain off excess grease.
- Stir in the garlic, chili powder, oregano, cumin, salt, pepper, and brown sugar until seasonings are evenly distributed. Stir in the tomato sauce and cook on low heat for about 15 to 20 minutes to blend the flavors. Taste and adjust seasonings as desired.
- Meanwhile, in a second large skillet, heat another 2 tbsp oil and cook the frozen potatoes as directed on the package. When browned, scoop some into each serving bowl. Top with a ladle or two of the chili, garnish with your favorite toppings, and serve immediately.
- Yield: 4 servings
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