Chili Salsa Soup


  • 1 lb. extra lean ground beef
  • 1 package Jimmy Dean Regular sausage
  • 1 medium onion – chopped
  • 1 15.5 oz. can Great Northern beans – drained
  • 1 15.5 oz. can Red beans – drained
  • 1 15.5 can S&W Garbanzo – drained
  • 1 15.5 oz. can White beans – drained
  • 1 15.5 oz. can Pinto beans – drained
  • 1 (abt. 16 oz.) can Rosarita Refried Beans
  • 2 14.5[?] oz. cans RoTel Mexican style stewed tomatoes
  • 1 14.5 oz. can yellow hominy – drained
  • 1 4 oz. can Ortega diced green chilies
  • 1 16 oz. bottle Pace’s Thick & Chunky mild salsa

1. Brown meats and onion and drain.
2. Drain beans and hominy.
3. Mix ingredients. (add water to suit)
4. Simmer for 4 to 5 hours.
5. Let stand overnight.
6. Reheat and serve.


Yellowstone 2010

3 lbs ground beef
2 pkgs regular sausage
2 large onions
2 cans Great Northern
2 cans Red
2 cans Grabanzo
2 can White
2 cans Dark Kidney
2 cans Pinto
2 cans hominy
4 cans S&W Mexican
2 cans Green Chilies
2 16 oz Pace Chunky Mild