In a large soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain. Stir in 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)
Ingredients
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1 pound bulk pork sausage
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1 pound Ground Beef
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2 - 16 ounce cans hot chili beans, undrained
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1 jar salsa (16 ounce jar)
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1 can kidney beans, rinsed and drained (16 ounce can)
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1 can pinto beans, rinsed and drained (15 ounce can)
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1 can diced tomatoes, undrained (14 1/2 ounce can)
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1 can tomato sauce (8 ounce can)
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8 ounces Velveeta, cubed
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1 1/2 teaspoons Chili Powder
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1/2 teaspoon Cayenne Pepper
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1 can cream of mushroom soup, undiluted (10 3/4 ounce can)
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