Double-Cheese Chili

1 lb. ground beef
1 small onion, chopped
1/2 cup chopped green peppers
1 can (15 oz.) kidney beans, rinsed
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 Tbsp. chili powder
1-1/2cups KRAFT Shredded Sharp Cheddar Cheese, divided

BROWN meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until crisp-tender.

ADD next 4 ingredients; mix well. Cover. Simmer on low heat 30 min., stirring occasionally.

SPRINKLE 3 Tbsp. cheese onto bottom of each of 6 soup bowls; top with chili and remaining cheese.

kraft kitchens tips

SUBSTITUTE
Substitute 1 pkg. (16 oz.) frozen LOUIS RICH Pure Ground Turkey, thawed, for the ground beef.
SPECIAL EXTRA
Garnish each serving with a dollop of BREAKSTONE’S or KNUDSEN Sour Cream and a light sprinkling of chopped fresh parsley or cilantro.
SPECIAL EXTRA
For a spicier chili, add 1 small chopped jalapeno pepper or a few drops of hot pepper sauce.
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One Response to Double-Cheese Chili

  1. Ellen says:

    Looks delicious on the picture and the recipe sounds easy, so I will definitely make it!

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