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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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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:
1 pound bulk pork sausage |
1 pound ground turkey or beef |
2 cans (16 ounces each) hot chili beans, undrained |
1 jar (16 ounces) salsa |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (8 ounces) tomato sauce |
8 ounces process cheese (velveeta), cubed |
1-1/2 teaspoons chili powder |
1/2 teaspoon cayenne pepper |
Directions:
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. Yield: 14 servings (3-1/2 quarts).
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