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

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.