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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

Sun-dried Tomato Chili Rub & Seasoning

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