Prep 10 mins
Cook 40 mins
This is from a fall cookbook, it said it was submitted by Elizabeth Mays, Nunnelly, Tennessee. I have made it before and it is really good. I thought I'd post it here to share it and just in case I lost the book I'd have it here. Top with some sour cream, some white onions and shredded cheese. I should add that I replace the pork sausage for Hillshire Farm cocktail franks.
- 1 lb bulk pork sausage or 1 pck hillshire farm cocktail franks
- 1 lb lean ground beef
- 2 (15 ounce) cans hot chili beans
- 1 (16 ounce) jar salsa
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (14 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can condensed cream of mushroom soup, undiluted
- 1 (8 ounce) can tomato sauce
- 8 ounces processed cheese, cubed (Velveeta)
- 1 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon salt, to taste (if needed)
- In a 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.
This is almost a dip i think. but its totally my favorite. I will definatly make again!
the best chili ive had so far. love the cheese yum
I personally loved it, but the husband didn't like it with the cheese in it. Next time, I'll make it without the cheese, but other than that, it's awesome!