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
Step 1 –In a microwave-safe dish, place the potatoes and the water, cover, and microwave on high heat until they are tender, about 7 minutes.
Step 2 –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.
Step 3 –Drain the excess grease from the beef mixture.
Step 4 –Drain the water from the potatoes and add them to the beef mixture.
Step 5 –Over medium-high heat, stir the chili starter, the frozen peas, the fresh parsley, and the salt into the beef mixture and mix well.
Step 6 –Bring the hash to a boil, then reduce the heat, and simmer, uncovered, for about 5 minutes.
Step 7 –Transfer the hash from stovetop.
Step 8 –Serve the chili hash with the sour cream.
