Ingredients
1 pound bulk pork sausage1 pound ground beef2 cans (16 ounces each) hot chili beans, undrained1 jar (16 ounces) salsa1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (8 ounces) tomato sauce8 ounces process cheese (Velveeta), cubed1-1/2 teaspoons chili powder1/2 teaspoon cayenne pepper
Preparation
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.
