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Sunday, February 3, 2008

Double Cheese Chili

This is another recipe out of the Kraft Food and Family recipe magazine that we got last week in the mail...

I wanted something a little bit "hearty" for the Super Bowl this evening. It's so easy to get stuck in the "pizza, chicken wings, velveeta hot dip, etc" rut, so I wanted to try an actual meal this time. Since I'm all about the comfort food, this recipe was at the top of my list to try and what better night than for the Super Bowl????

And you just can't go wrong with cheese, ya know? I doubled the recipe when I made it, but here's how it is in the magazine...

Double Cheese Chili

1 lb. ground beef
1 small onion, chopped
1/2 cup chopped green pepper
1 can (15 oz.) kidney beans, drained, rinsed
1 can (14-1/2 oz.) whole tomatoes, undrained
1 can (8 oz.) tomato sauce
1 Tbsp. chili powder
1-1/2 cups 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 tender.

Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover. Simmer 30 min., stirring occasionally.

Sprinkle 3 Tbsp. cheese onto the bottom of each of six soup bowls; top with chili and remaining cheese.




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