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Beef Chili

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Super-Duper Chili

By: Elizabeth Mays

"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"

Rate/Review | Read Reviews (28)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 14 servings

Ingredients

1 pound bulk pork sausage
1 pound ground beef
2 (15 ounce) cans spicy 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 (14.5 ounce) can diced tomatoes, undrained
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (8 ounce) can tomato sauce
8 ounces process cheese (eg. Velveeta), cubed
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper

Directions

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.