This hearty chili is filling, nourishing and tastes like it simmered all day long. Leftover chili freezes well for a later time, so why not make a double recipe? To freeze: Cool remaining chili and transfer to freezer containers. Cover and freeze for up to 3 months. To use frozen chili: Thaw in the refrigerator. Place in a saucepan and heat through.
Wanda Lee - Yakima, WA
Everyone who tastes my chili comments that it is restaurant-quality. It's especially good with homemade corn bread. I have always loved to cook, and I enjoy developing original recipes like this one.
No one ever guesses the "secret ingredient" in this recipe that I created. A can of mushroom soup is what makes the chili so thick and creamy. Take this spicy concoction to a fall potluck or church dinner, and watch folks warm up to it!
-Elizabeth Mays, Nunnelly, Tennessee
Pork sausage, ground beef and plenty of beans make this chili a hearty meal-starter. I keep the versatile mixture in serving-size containers in my freezer at all times. I can quickly warm up bowls of it on cold—or use it to fix chili dogs, chili tacos and more.
"Having the seasonings mixed up in advance makes stirring up a batch of chili a breeze," suggests Mary Henderson of Opelika, Alabama. "It's a bold but pleasant blend. I like the round steak and ground beef combination."
This recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it ever spicy - Liesha Hoek, Somerset, New Jersey