Taste of Home
Super-Duper Chili
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 14 servings (3-1/2 quarts).
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
Ingredients
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1 pound bulk pork sausage
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1 pound ground beef
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2 cans (16 ounces each) hot chili beans, undrained
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1 jar (16 ounces) salsa
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) pinto beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (8 ounces) tomato sauce
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8 ounces process cheese (Velveeta), cubed
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1-1/2 teaspoons chili powder
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1/2 teaspoon cayenne pepper
Directions
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1.
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.
Nutrition Facts
1 cup: 292 calories, 14g fat (6g saturated fat), 39mg cholesterol, 974mg sodium, 22g carbohydrate (5g sugars, 6g fiber), 17g protein.
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