| Martine Sicard |
| WILD CHILI |
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Wild Chili
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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
4 ounces process cheese, 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.
