Comida Kraft
Recipe Box

Double-Cheese Chili

Double-Cheese Chili is rated 4.516778523489933 out of 5 by 149.
Prep Time
20
min.
Total Time
50
min.
Servings

6 servings

Every bowl of this Double-Cheese Chili has a surprise ending: The melted cheddar cheese at the bottom!

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What You Need

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Make It

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  • Brown meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until crisp-tender.
  • Add all remaining ingredients except cheese; mix well. Cover; simmer on low heat 30 min., stirring occasionally.
  • Sprinkle 3 Tbsp. cheese into each of 6 soup bowls; top with chili and remaining cheese.

Variation

Save 50 calories and 6g of total fat, including 3g of sat fat, per serving by preparing with lean ground beef and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.

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, stir in 1 small chopped jalapeño pepper or a few drops of hot pepper sauce before the 30-min. simmer time.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 340
Total fat 18g
Saturated fat 9g
Cholesterol 70mg
Sodium 630mg
Carbohydrate 20g
Dietary fiber 6g
Sugars 6g
Protein 25g
% Daily Value
Vitamin A 25 %DV
Vitamin C 30 %DV
Calcium 25 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from My first attempt at Chili and the recipe sounded very easy and it was! My first attempt at Chili and the recipe sounded very easy and it was!!! I read through some of the reviews and one suggested to add the meat at the end so that is what I did. I used ground turkey instead of beef to make it healthier. My husband praised it by saying he didn't want to share it with anyone. It does make a large pot enough to freeze or share. I might half the recipe next time. I had bought corn bread to go with it, sprinkled cheese on top, broke up crackers and topped it with a dollop of sour cream just for a variety of ways to serve it. Very, very good and very, very easy.
Date published: 2012-02-18
Rated 4 out of 5 by from This was very good and easy to make, though I did make a few adjustments. This was very good and easy to make, though I did make a few adjustments. I used very lean ground beef. I kept to the 1 tablespoon of chili powder, but added 1 teaspoon of ground cumin. I used about 1 cup of coarsely chopped onions and cooked them with the ground beef. As with most recipes that use some sort of canned tomatoes, I added 1 tablespoon (3 teaspoons) of brown sugar. Served over cooked spaghetti noodles (my picky husband won't eat just chili) and garnished with shredded cheddar cheese and "light" sour cream. With cornbread on the side, of course. Everyone ate it up and there were no leftovers!
Date published: 2011-10-13
Rated 5 out of 5 by from This recipe is really great! This recipe is really great!! I made it because I wanted chili really bad, but my own chili recipe usually takes a good part of a day to prepare. When I made this recipe, I was so surprised that it tasted almost identical to my own recipe and was done in around 1 hour. Great for those nights when the kids are hungry and don't want to wait. However, I add flavored tomatoes and carrots. Canned carrots work good to lessen the time needed to cook. Next time I will add both red and kidney beans. I serve it over elbow macaroni for a more hearty meal. I will definitely be making this a couple times a month.
Date published: 2009-06-17
Rated 4 out of 5 by from This is a bare bones chili recipe, great for kids that don't like a lot of spice - but you need to... This is a bare bones chili recipe, great for kids that don't like a lot of spice - but you need to add your special touch. We edited it for convenience by omitting the green pepper and whole tomatoes. We then added 1/2 can kidney beans, and one cans of Rotel tomoatoes with chilis. This was perfect for our kids - then my husband and I added a few tablespoons of Tony Cachere's spice (to taste) and two sliced jalapenos. It was very good, but it's a thin chili recipe - perfect for Saltines, but not spicy enough for the frito pie.
Date published: 2008-02-08
Rated 5 out of 5 by from I make this recipe all the time. I make this recipe all the time. I double it, and use 2 lbs of ground turkey instead of beef. Also, instead of doubling to 4 cans of kidney beans, I use any combination of 4: canned corn, garbanzo beans, black beans, navy beans, etc. I also use canned diced tomatoes instead of whole tomatoes. I love this recipe and make it with cornbread often. I don't even put cheese on it and it's still delicious.
Date published: 2009-11-02
Rated 4 out of 5 by from This was a great simple and tasty recipe. This was a great simple and tasty recipe. I added some red pepper flakes at the beginning of cooking for a little heat and served the chili with hot sauce for everyone to flavor to taste. We all agreed the cheese was a nice touch. And I used ground turkey instead. This was great, I've made it twice and will make it again.
Date published: 2008-03-12
Rated 5 out of 5 by from I just love this recepe. I just love this recepe. I am from Texas and needed to spice it up a bit, but we love it. I also put it in the crock pot and let it simmer for a couple of hours and it was awsome!!! It is great because there are not a lot of ingrediants and it is easy to put together for cold night and football get togethers!!!
Date published: 2010-01-04
Rated 5 out of 5 by from This chili was so easy to make and turned out delicious. This chili was so easy to make and turned out delicious. My husband is a major food critic when it comes to my cooking and when he actually went for a second helping I knew it was a winning recipe! And he thinks I was slaving in the kitchen all afternoon to make it (only 20 minutes tops)!!!
Date published: 2008-02-29
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