Cheesy Hash Brown Chili

This is a Rachael Ray recipe that I've tweaked to my own liking. I've made it many times for families who are sick, have new babies, etc. Hope you enjoy, we always do:

Ingredients:

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 Tbsp. chili powder
• 2 tsp. cumin
• 1/4 C tomato paste
• 1 lb ground beef
• S&P
• 1 can red kidney beans, rinsed & drained (I was out of these and used garbanzo beans)
• 1 can diced tomatoes, with juices (I use the tomatoes with green chilies, gives it a little kick)
• 1 bag frozen shredded hash brown potatoes (I used that or tater-tots, both work well)
• 1 C shredded cheddar cheese

Directions:

1. Pre-heat the oven to 400 degrees. Position a rack in the upper third of the oven.
2. In a large saucepan (I use one with high sides to it), fry the beef, breaking it up with a wooden spoon as it cooks for about 5 minutes. Season with salt & pepper.
3. Add the onion, garlic, chili powder, cumin, and cook, stirring, until the onion is soft. This takes about 5 minutes.
4. Add the beans and tomatoes. Bring to a boil. If your mixture gets too dry, feel free to add water.
5. Lower the heat, partially cover and simmer, stirring occasionally for 15-20 minutes.
6. Transfer this meat-tomato mixture to a glass baking pan.
7. Sprinkle half the cheese onto the meat-tomato mixture, then add the potatoes on top, spreading evenly. Add remaining cheese to the top of the potatoes.
8. Place in the pre-heated oven and bake for about 35 minutes. You want the potatoes to be crisp and the meat-tomato mixture to be bubbling.
9. Enjoy!