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    SUPER-DUPER CHILI


    Source of Recipe


    Oct./Nov. Taste of Home Magazine

    List of Ingredients




    1 lb. bulk pork sausage
    1 lb. ground beef
    2 cans (15-1/2oz.each) hot chili beans
    1 jar (16oz.) salsa
    1 can (16oz.)kidney beans, rinsed and drained
    1 can (15oz.)pinto beans, rinsed and drained
    1 can (14-1/2 oz.) diced tomatoes, undrained
    1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
    1 can (8 oz.) tomato sauce
    8 oz. process cheese (Velveeta), cubed
    1-1/2 tsp. chili powder
    1/2 tsp. cayenne pepper

    Recipe



    In a large soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.

    Yield: 3-1/2 quarts
 

 

 

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