1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (8 ounce) can tomato sauce
8 ounces velveeta cheese, cubed
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
Directions:
1. In a soup kettle, 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. Yield 14 servings (3.5 Quarts).
