got milk? chili 2010

This is a double recipe, but you can always freeze it, right?

2 lbs. ground burger
2 bunches green onion
3 (10 oz.) cans enchilada sauce (ours was Old El Paso, 2 mild, 1 medium)
3 (15 oz.) cans pinto beans
½ can refried beans
½ pkg. frozen diced green chiles (not sure if they were hot or mild)
3 small (approx 3 oz.) cans of green chiles
2 (10.5 oz.) cans cream of chicken soup
1 (10 oz.) can diced tomatoes with habaneros
~1 tsp cumin, or to taste
2 cups salsa (ours was Pace, medium)
Unintentional mystery (hot!) ingredient was a mixture of dried, powdered chiles*, to taste

1. Brown burger, add onion, then all the rest. Adjust spices to taste, and let simmer for as long as you can.
Best if cooked the day before, to let flavors meld.
* Our chile powder was a mixture of HOT, dried, crushed chiles from Kjirsten’s uncle; they are no longer making the powder, however, so we’ll probably use cayenne or some other spicy powder in its place.
~ Scott W.