Vince said:
1 lb. bulk pork sausage. (Bob Evans hot & spicy works good)
1 lb. ground beef.
2 cans (15 1/2 oz ea.) hot chili beans.
1 jar (16 oz.) salsa.
1 can (16 oz.) Kidney beans....rinsed & drained.
1 can (15 oz.) pinto beans....rinsed & drained.
1 can (14 1/2 oz.) diced tomatos, undrained.
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted. (yes)
1 can (8 oz.) tomato sauce.
8 oz. process cheese (Velveeta), cubed.
1 1/2 teaspoons chili powder.
1/2 teaspoon cayenne pepper.
In a soup kettle or dutch oven, cook the sausage and beef over medium heat until no longer pink; (brown it) 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)...It's even better if you eat it the next day....It just lets the flavor go all through it....We browned the meat then crocked it for a while.....Thar ya go...