Recipe
A rustic blend of warming peppers, basil and sun-dried tomato that immediately captivates the palate. Perfect for giving rich, spicy flavor to homemade chili, soups and stews. Apply as a dry rub on meat or stir into salsa to lend your meal hearty and robust character.
Ingredients: Unrefined sea salt, paprika, sun-dried tomato, garlic, crushed red bell pepper, chili powder, onion, ancho chili, basil, cilantro, cumin, coriander, celery seed, mustard seed, oregano, marjoram, nutmeg
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 Ancho Chile 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 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
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