In a large bowl, mix together the chili, melted butter, onion, shredded cheese, and pepper.
Once that is well combined, gently stir in the frozen hash browns.
Pour the entire mixture into a greased oven-safe casserole dish. I use a 9x13 one.
If thawed, bake for about 30 minutes. If still frozen, bake for about 45 minutes. If you have several hours to spare and prefer to use a crockpot, then you can cook it on high for 3-4 hours.
Serve this chili hash brown casserole as any meal as it is so versatile. It is perfect as breakfast, brunch, lunch, or dinner.
*Note: you can also try this recipe with a variety of other cheeses. I often use a combination of cheddar and jalapeño jack cheese to give it some extra kick.
Note: I like to serve it with corn chips, but if you really want to go fancy, then you can make some cornbread muffins and serve them as a side dish.