This post is sponsored by Kraft Foods. Opinions are my own.

Double-cheese chili

As I type this post from my office, I can look over the top of my computer to see a large window framed in ice. Baby, it’s cold outside, and there is nothing that can beat the winter chill like a bowl of warm, hearty chili.

I recently made this delicious double-cheese chili thanks to a recipe I found on

What I love most about this particular recipe is how quickly it all comes together, right in a skillet! It’s a simple, no-fuss recipe that delivers all the craveable flavor you would expect from more complicated chili recipes.

Double-cheese chili

Plus, double-cheese. Come on. I actually didn’t tell my husband about the second layer of cheese in the bowl and let him discover the treasure for himself. I heard more than a few extra “Mmm!” noises at the dinner table. Even my kids loved it!

Chili is one of our weekend go-to meals during the cold months. It’s amazing what a warm bowl of chili can do to warm the body and also the heart.

It’s also great to serve on days when the kids have been outside sledding and playing in the snow!

While I’m definitely looking forward to spring, chili is definitely one of my favorite parts of winter. I hope you enjoy this warm and delicious double-cheese chili recipe!

Double-cheese chili

Double-cheese chili

Yield: 8 cups


  • 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


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

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

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