|
Super-Duper Chili
|
1 |
pound Bulk Pork Sausage |
|
1 |
pound Ground Beef |
| 2 |
cans (15-½ ounces each) Hot
Chili Beans |
|
1 |
jar (16 ounces) Salsa |
|
1 |
can (16 ounces) Kidney
Beans, rinsed and drained |
| 1 |
can (15 ounces) Pinto Beans,
rinsed and drained |
|
1 |
can (14-½ ounces) Diced
tomatoes, undrained |
|
1 |
can (10-¾ ounces) Condensed
Cream of Mushroom Soup, undiluted |
|
1 |
can (8 ounces) Tomato Sauce |
|
8 |
ounces Process Cheese
(Velveeta), cubed |
|
1½ |
teaspoons Chili Powder |
|
½ |
teaspoon Cayenne Pepper |
Directions:
In a 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: 14 servings (3-½ quarts). |
