In a large soup pot over medium-high heat, sautthe ground beef and breakfast sausage until the meat starts to brown. Remove from heat and strain off excess fat and liquid; discard.
Add the chili beans, diced tomatoes, and spaghetti sauce to the browned meat and mix the ingredients together. Let simmer over medium-low heat until the rice is cooked and is ready to serve.
Unwrap the cheese slices and place in a pile; set aside until ready to use.
In another large pan over medium-high heat, add the 8 cups of water and bring just to a boil. Once the water starts to boil, add the cheese slices, one slice at a time, while continuously stirring with a large spoon, Once all the cheese slices (40 slices) have been added and stirred in, bring the mixture back to a boil. When the mixture comes back to a boil, stir in the instant rice, cover with a lid, and remove from heat. Let set for 5 minutes. After 5 minutes, remove the lid and stir (leave the lid off). After approximately 5 minutes the rice will be ready to serve.
Either serve the rice on the side with the chili or serve the chili over the cheese rice (my preference). Garnish with some grated paramesan cheese.