Every bowl of this Double-Cheese Chili has a surprise ending: The melted Cheddar cheese at the bottom!
photo by:kraft
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
1-1/2
cups KRAFT Shredded Sharp Cheddar Cheese, divided
Make It
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.
