Sun-dried Tomato Chili Rub & Seasoning-514-CP4-(Wholesale)

 Charmane's Sassy Chili

• 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 Ancho Chile 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 and use vegetable stock