Start with one pound of regular ground pork sausage cooked and chopped into small pieces.
Drain most of the grease off meat.
Finely dice an onion, and saute with olive oil until translucent in a separate pan.
Seasonings can be added anytime after the meat has been cooked: Tabasco sauce, one teaspoon of sugar, pepper, oregano, garlic powder.
Then add one can of tomato soup and one small can of tomato sauce, mix that up
Add a can of Van Camp's Pork 'N Beans. Spend some time smashing the beans while mixing them into the soup. Puree part of the beans with a spatula.
Add enough water to keep it fluid, a little less than one can of the tomato soup can amount of water.
Add a half to full 15 oz can of Wolf brand chili, no beans. Adjust amount to your desired taste.
Add a slice of cheese off the end of a block of Kraft Mild Mexican Velveeta that is about a 1/4 inch thick.
The soup burns easily, so watch the amount of heat, stir often.
Add a small amount of Minute Rice, dry, into the soup, maybe a half cup, I use a small amount in my hand.
