In a very large, high sided skillet, add all the hot sausage. Cook over medium heat, breaking it up with a wooden spoon or a meat chopper. Cook until the meat is crumbled and no longer pink, about 10-15 minutes.

Turn off the heat and drain the fat. You can tilt the pan to the side and spoon it out, or drain it in a large colander lined with paper towels. I use the spoon method to transfer it to a foil-lined small bowl. (Then I refrigerate it until solid and toss the foil in the trash.)

Add the chopped onion, bell pepper, and tomato. Cook for another 10 minutes or so, until the onion is tender.

Add the mixture to a large (6 quart at least) crock pot. Drain the jalapeno peppers and the cans of green chiles and add it to the crock pot.

Add 6 packages of cream cheese and 2 cups of sour cream to the crock pot. Use a wooden spoon to stir it all together, breaking up the cream cheese into smaller chunks (You don't need to make it smooth).

Heat on LOW for 4 hours, stirring once halfway through. If you are in a hurry you can put it on high for 2 hours. Be sure to stir every 30 minutes if you cook on high.

Serve hot with tortilla chips, Fritos, or sturdy crackers like Wheat Thins.

Use a large, wide-bottom pot instead of a skillet. Follow instructions through step 3. Instead of adding the sausage to a crock pot, just drain the fat and add the remaining ingredients to the pot. Cook and stir over medium heat until bubbly. When it is nice and hot and all the cream cheese has melted, let cook on low for another hour, stirring every few minutes. (The longer you let it stew, the more the flavors have a chance to meld together.)