Recipe by seesko
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.
Top Review by French Tart
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:-)
- 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)
Directions See How It's Made
- 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).