1 pkg Conecuh smoked sausage (red label)
1 pkg mild pork sausage
1 pkg Italian sweet sausage
½ red onion, diced
1 green pepper, seeded & diced
1 large clove garlic, minced
2 8 oz cans tomato sauce
2 8 oz cans Ro-Tel mild diced tomatoes and green chilis
2 8 oz cans chili beans (1 mild & 1 spicy)
½ t yellow mustard
3 pkgs chili powder mix (use 2 to start and add the third for additional flavor)
2 pkgs Philadelphia Cream Cheese (use 1 to start and add the second as desired)
1 T jalapeno juice
Salt & pepper to taste
Louisiana hot sauce to taste
Corn kernels (as desired)
Cut the Conecuh sausage into bite-sized pieces. Brown all meat with onion, diced pepper and garlic in a skillet, breaking up the sausage. Add salt & pepper to taste. Stir in chili powder mix and add all canned ingredients. Stir together to combine. Bring to a simmer, add yellow mustard and jalapeno juice. Add cream cheese in chunks and stir in to melt. Continue to simmer to blend ingredients. Serve hot with crackers, diced raw onions, diced jalapenos, shredded cheddar and sour cream (or whatever toppings you like!). This recipe makes a huge amount of chili. You can cut it in half if you like, or it freezes well.
