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