Prep 15 mins
Cook 2 hrs
This is a mix and match of several chili recipes I have tried since I have been married. It is very spicy, but also very easy. You can make it even easier by gettin onions and peppers already chipped in the freezer section.
- 1 lb hamburger
- 1 lb hot sausage
- 1 -2 can of bushes chili bean
- kidney bean (optional)
- chopped onion
- chopped green pepper
- chili powder (a few tablespoons)
- ground cumin (2 dashes)
- 1 jar habenaro salsa
- 1 jar chipolte salsa
- 1 (28 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato soup (campbells is best)
- I never really measure anything, so it was hard for me to put amounts on the chili powder and cumin.
- Add chili powder to your desired amount.
- Also, we are not big on kidney beans, so we omit them.
- Fry hamburger and sausage.
- Drain grease and put the meat into a large sauce pan.
- Add all the other ingredients.
- Bring to a boil, then reduce the heat and let it simmer four two hours.
- Stir every once in awhile.
- I have added a half of can of dark malt beer before.
- It adds to the taste, but is not necessary.
- (For those who do not like it so hot, try only half of each jar of salsa).
Fabulous! I made a couple of brand substitutions, as we don't get Bushes in France, or Campbells soups either; I used another brand of chilli beans and also a packet tomato soup - but, to great effect! We ate this for lunch today with grated cheese, chopped green onions and saltine crackers - it was eye wateringly hot, but JUST the way I like it! I liked the addition of the salsas, again, I had tu use non American brand hot and medium salsa, but I DID have some chipotle chili powder, so I added that. A great recipe and one that I will keep, Made for PAC Autumn 2008 - thanks Seesko! FT:-)