In the preheated 5 qt. cast iron Dutch oven brown onions and sausage.
Add all beans, tomatoes and cheese soup to the pot.
Stir until mixed well.
Return the Dutch oven to the fireplace swing arm.
Heat the chili with lid on occasionally stirring and adjusting pot over flames to acquire and maintain desired temp until chili is hot.
This chili recipe goes so well with our cornbread recipe!