Super-Duper Chili Recipe
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
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 14
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 pound ground beef
- 1/2 teaspoon cayenne pepper
- 1 can (14-1/2 ounces) diced tomatoes undrained
- 1 pound bulk pork sausage
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) pinto beans rinsed and drained
- 1 jar (16 ounces) salsa
- 1 can (16 ounces) kidney beans rinsed and drained
- 1-1/2 teaspoons chili powder
- 1 can (10-3/4 ounces) condensed cream of mushroom soup undiluted
- 8 ounces process cheese (velveeta) cubed
- 2 cans (16 ounces each) hot chili beans undrained
- Carbohydrate 0.036405 g
- Cholesterol 45.359237 mg
- Fat 13.4665958043571 g
- Fiber 0.0174857147761754 g
- Protein 10.9198571582857 g
- Saturated Fat 4.75250380638571 g
- Serving Size 1 1 serving (81g)
- Sodium 227.463459814286 mg
- Sugar 0.0189192852238246 g
- Trans Fat 1.46274928309286 g
- Calories 168 calories
Directions 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). Originally published as Super-Duper Chili in Taste of Home October/November 2002, p35
