Name: Super-Duper Chili
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 14 servings (3-1/2 quarts)
Cuisine: North America, Mexican
Ingredients: 1 pound bulk pork sausage; 1 pound ground beef; 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

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

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Super-Duper Chili

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Yield:14 servings (3-1/2 quarts)

Prep:20 min

Cook:30 min

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Ingredients

1 pound bulk pork sausage
1 pound ground beef
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

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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.