Fall in Love - Day 5: Chili

It is not fall without Chili. I got this recipe for Easy Chili off Kraftfoods.com If I make it again I would cook it all day in a crock pot, and add a few of my own ingredients in there, like bacon and other stuff:)

First you brown the meat

Then you mix in all the ingredients

The chili was a tad bit watery for my style...that is why I would cook it all day next time

But the finished product was GOOD!

Ingredients:
1-1/2 lb. lean ground beef
1 large onion, finely chopped
2 jalapeño peppers, cut into 1/8-inch-thick slices
3 Tbsp. chili powder
1 can (14.5 oz.) fat-free reduced-sodium beef broth
2 cans (15 oz. each) kidney beans, drained, rinsed
1 can (28 oz.) tomato puree
2 Tbsp. Worcestershire sauce
2 Tbsp.soy sauce
1/2 tsp. ground black pepper
1/4 cup finely chopped cilantro
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

Directions:
BROWN meat in Dutch oven or large deep skillet on medium heat; drain, if necessary. Add onions and jalapeno peppers; cook 5 to 7 min. or until tender, stirring frequently.
ADD all remaining ingredients except cilantro and cheese; stir. Reduce heat to low; cover. Simmer 1 hour, stirring occasionally.
TOP individual servings evenly with cilantro and cheese.
Kraft Kitchens Tips
Special Extra
Top each serving of chili with 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream.
Substitute
Prepare as directed, substituting 1 pkg. (1 lb.) thawed frozen LOUIS RICH Pure Ground Turkey for the ground beef.
Creative Leftovers
Cover and refrigerate any leftovers. Reheat, then serve spooned over hot split baked potatoes.