The Polish Avengers Super Duper Easy Vegetarian Pleaser Chili Food

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SUPER DUPER CHILI



Super Duper Chili image

This is from a fall cookbook, it said it was submitted by Elizabeth Mays, Nunnelly, Tennessee. I have made it before and it is really good. I thought I'd post it here to share it and just in case I lost the book I'd have it here. Top with some sour cream, some white onions and shredded cheese. I should add that I replace the pork sausage for Hillshire Farm cocktail franks.

Provided by Kitty Kat Cook

Categories     One Dish Meal

Time 50m

Yield 3 1/2 quarts, 14 serving(s)

Number Of Ingredients 13

1 lb bulk pork sausage or 1 pck hillshire farm cocktail franks
1 lb lean ground beef
2 (15 ounce) cans hot 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 ounce) can diced tomatoes, undrained
1 (10 ounce) can condensed cream of mushroom soup, undiluted
1 (8 ounce) can tomato sauce
8 ounces processed cheese, cubed (Velveeta)
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1 teaspoon salt, to taste (if needed)

Steps:

  • 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.

SUPER-DUPER CHILI



Super-Duper Chili image

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

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 12

1 pound bulk pork sausage
1 pound ground beef
2 cans (16 ounces each) hot chili beans, undrained
1 jar (16 ounces) salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) tomato sauce
8 ounces process cheese (Velveeta), cubed
1-1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper

Steps:

  • 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.

Nutrition Facts : Calories 292 calories, Fat 14g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 974mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 6g fiber), Protein 17g protein.

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