Super-Duper Chili
11-07-2009, 09:31 AM
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Join Date: Jul 2007
Location: Middle Tennessee
Posts: 271
I was never a fan of chili until I found this recipe in Taste of Home magazine. It's simple to make, too.
SUPER-DUPER CHILI
1 lb. bulk pork sausage
1 lb. ground beef
2 cans (15-1/2 oz. ea.) hot chili beans
1 jar ( 16. oz.) salsa
1 can ( 15 oz.) kidney beans, rinsed & drained
1 can ( 15 oz.) pinto beans, rinsed & 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
In soup kettle or Dutch Oven, cook sausage & beef over medium heat until no longer pink; drain. Stir in remaining ingredients. Bring to boil. Reduce heat; cover & simmer for 30 min. or until heated through. Yield: 14 servings (3-1/2 quarts)
NOTE: It's the can of mushroom soup and cheese that makes the chili so thick and creamy.
SUPER-DUPER CHILI
1 lb. bulk pork sausage
1 lb. ground beef
2 cans (15-1/2 oz. ea.) hot chili beans
1 jar ( 16. oz.) salsa
1 can ( 15 oz.) kidney beans, rinsed & drained
1 can ( 15 oz.) pinto beans, rinsed & 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
In soup kettle or Dutch Oven, cook sausage & beef over medium heat until no longer pink; drain. Stir in remaining ingredients. Bring to boil. Reduce heat; cover & simmer for 30 min. or until heated through. Yield: 14 servings (3-1/2 quarts)
NOTE: It's the can of mushroom soup and cheese that makes the chili so thick and creamy.
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