Ingredients
1 pound ground beef1 pound bulk pork sausage1 small onion, chopped2 jalapeno peppers, seeded and finely chopped1 garlic clove, minced1 can (15 ounces) chili con carne (without beans)1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1 can (10 ounces) diced tomatoes and green chiles, drained1 jar (4 ounces) diced pimientos, drained1 package (2 pounds) Velveeta, cubedPrepared taquitos, tortilla chips or corn chips
Preparation
In a large skillet, cook beef and sausage with onion, jalapenos and garlic over medium-high heat until meat is no longer pink, 5-7 minutes, crumbling meat. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese.
Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.
