Charmane's Sassy Chili
By Charmane Andrews Skillen
Charmane’s Sassy Chili
Serves 6-8
- 2 TBS Extra Virgin Olive Oil
- 1 lb hamburger 80/20
- 1 lb pork sausage, Hot Italian
- 4 large garlic cloves, minced
- 1 large onion, chopped
- 4 celery stalks, chopped
- 8 oz button mushrooms, chopped
- 1 large red bell pepper, chopped
- 2-3 TBS s.a.l.t. sisters Sun-dried Tomato Chili Rub & Seasoning
- 1 (6 oz) can tomato paste
- 1 (28 oz) can diced tomatoes
- 1 (6 oz) can black olives, chopped
- 1 (15 oz) can black beans
- 1 (32 oz) box chicken stock, low sodium
- 1 (32 oz) box beef stock, low sodium
Directions:
Heat EVOO in a Dutch oven over medium-high heat. Add the hamburger and sausage, brown and crumble the meat. Drain the meat and process into a fine texture in food processor. Set aside. To the pot, still over medium-high heat, add more EVOO if needed. Add garlic, onion, celery and bell pepper and cook to soften, about 5 minutes. Add desired amount of Sun-dried Tomato Chili Rub & Seasoning, then stir in the tomato paste, diced tomatoes, mushrooms and black olives. Add beans, both stocks and simmer 15 minutes. Add meat to the pot and simmer another 5 minutes. Taste and adjust seasonings. Vegetarian option: replace meat with 1-2 cans of beans & use vegetable stock.
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