Cheesy Hash Brown Chili from Rachel Ray

Rach made this on her program today. I thought it sounded delicious and easy. She also said
it cost $8.88 to make ... I'll be getting the ingredients to make this dish next time I pick up groceries!

Cheesy Hash Brown Chili
2 tablespoons EVOO – Extra Virgin Olive Oil
1 onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1/4 cup tomato paste
1 pound ground beef
Salt and pepper
1 15-ounce can red kidney beans, drained and rinsed
1 15-ounce can diced tomatoes
1 1-pound bag frozen shredded hash brown potatoes
1 cup shredded cheddar cheese
Yields: 4 servings

1.) Preheat oven to 400°F. Position a rack in the upper third of the oven.
2.) In a large saucepan, heat EVOO over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, for 5 minutes. Season with salt and pepper.
3.) Add the onion, chili powder and cumin, and cook, stirring, until the onion is soft, about 5 minutes. Add the beans and tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8x11" baking dish.
4.) In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.