Super Duper Chili

This is a recipe that my mother passed on to me a long time ago.  She actually entered it into a chili competition years ago.  It is one of my all time favorite chili recipes.  I generally make a whole pot and freeze half of it to heat up at a later date.  Hope you enjoy!

Serves 14
Source:  Mi madre

1 lb pork sausage (either Italian sausage or spicy sausage)
1 lb ground beef (I use ground turkey or chicken)
2 cans (15 1/2 oz each) hot chili beans
1 jar (16 oz) salsa (I use ones with corn and black beans in it)
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (8 oz) tomato sauce
8 oz. Velveeta cheese, cubed
1 1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper

In a saucepan or soup kettle, cook 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 1 hour for flavors to combine.

OR

Lightly brown meats and then combine all ingredients into a crock pot and cook until meat is thoroughly cooks and chili is bubbly (approximately 4 hours). I use this method when I cook as it allows more time for the flavors to meld together. If desired top with a teaspoon of low fat sour cream and a bit of cheddar cheese.

Notes:  You will want to use more or less spices depending on taste preference.  I also add a 1/2 cup of roasted corn to the chili which is not part of the original recipe. 


Ratings:
Moe, unrated as he hates beans :)
Miss J, 10 out of 10