OnTheGo

I was never a huge fan of Chili until I found this recipe in the Oct./Nov. issue of "Taste of Home" magazine. It was submitted by Elizabeth Mays of Nunnelly, TN. I like it because it only cooks for 30 minutes and tastes great.

SUPER-DUPER CHILI

1 pound bulk pork sausage
1 pound ground beef
2 cans (15-1/2 ounces each) hot chili beans
1 jar ( 16 ounces) salsa
1 can ( 16 ounces) kidney beans, rinsed & drained
1 can ( 15 ounces) pinto beans, rinsed & drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-3/4 ounces) condensed Cream Of Mushroom soup, undiluted
1 can (8 ounces) tomato sauce
8 ounces process cheese (Velveeta), cubed
1-1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper

In soup kettle or Dutch oven, cook the sausage & 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 (3-1/2 quarts)

NOTE: Since I like it HOT, I usually substitute a can of Tomatoes and Green Chilies for the can of diced tomatoes.