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Super-Duper Chili

 Super-Duper Chili
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
14 ServingsPrep: 20 min. Cook: 30 min.

Ingredients

  • 1 pound bulk pork sausage
  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 2 cans (16 ounces each) hot chili beans, undrained
  • 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 (14-1/2 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

Directions

  • 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: 14 servings (3-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 292 calories, 14 g fat (6 g saturated fat), 39 mg cholesterol, 974 mg sodium, 22 g carbohydrate, 6 g fiber, 17 g protein.