Recipe Background
On those cold, blustery days, a warm bowl of anything makes you forget about that unforgiving forecast. On days like that, you will quickly find a soft spot for a bowl of this heart-changing and tummy-accepting Best Chili Hash. The unique quality of the soft, tasty potatoes mixed with the always loved and adored spicy chili will give you a new lesson in lunchtime life. The overpowering yumminess of this Best Chili Hash will have you looking at a bowl of soup in a whole new light! The forecast for today looks like we're saying "so long" to the cold weather meal blues!
On those cold, blustery days, a warm bowl of anything makes you forget about that unforgiving forecast. On days like that, you will quickly find a soft spot for a bowl of this heart-changing and tummy-accepting Best Chili Hash. The unique quality of the soft, tasty potatoes mixed with the always loved and adored spicy chili will give you a new lesson in lunchtime life. The overpowering yumminess of this Best Chili Hash will have you looking at a bowl of soup in a whole new light! The forecast for today looks like we're saying "so long" to the cold weather meal blues!
Ingredients
- 1 pound medium potatoes cubed
- 1/2 cup water
- 1 pound ground beef
- 1 medium onion chopped
- 1 (15.5-ounce) can chili starter
- 1 cup frozen peas
- 2 tablespoons fresh parsley minced
- 1/4 teaspoon salt
- sour cream optional, to taste
Directions
- In a microwave-safe dish, place the potatoes and the water, cover, and microwave on high heat until they are tender, about 7 minutes.
- While potatoes are in the microwave, in a large skillet over medium-high heat, cook the ground beef and the onion, while crumbling the meat, until the ground beef is browned and the onions are tender, about 5-7 minutes.
- Drain the excess grease from the beef mixture.
- Drain the water from the potatoes and add them to the beef mixture.
- Over medium-high heat, stir the chili starter, the frozen peas, the fresh parsley, and the salt into the beef mixture and mix well.
- Bring the hash to a boil, then reduce the heat, and simmer, uncovered, for about 5 minutes.
- Transfer the hash from stovetop.
- Serve the chili hash with the sour cream.
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