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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. In a soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.
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