Easy Chili HashWine Pairings: Full Robust Reds
- 1 pound medium potatoes, cubed
- 1/2 cup water
- 1 pound ground beef
- 1 medium onion, chopped
- 1 can (15-1/2 ounces) chili starter
- 1 cup frozen peas
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon salt
- shredded cheddar cheese, optional
- Sour cream, optional
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain potatoes and add to the skillet. Stir in the chili starter, peas, parsley and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with cheese and/or sour cream if desired.
Serves 4 | Recipe from www.tasteofhome.com