Ingredients
1 tablespoon vegetable oil
1/2 pound andouille sausage, chopped or crumbled
1 pound ground pork
2-3 ribs celery from the heart with leafy tops, chopped
1 green bell pepper, chopped
1 onion, chopped
2-3 cloves garlic, chopped
1 bay leaf, fresh or dried
Salt and pepper
2 cups chicken stock
1 can diced tomatoes or diced tomatoes with mild chilies (14.5-ounces)
1 can black-eyed peas (15.5-ounces), rinsed
2 tablespoons hot pepper sauce, such as Franks RedHot brand
A few sprigs thyme, chopped
2 tablespoons chili powder
1 tablespoon sweet smoked paprika (about a palmful)
2 teaspoons ground coriander (about 2/3 palmful)
2 scallions, chopped
4 toaster corn muffins or 2 corn muffins, split toasted and buttered
Directions
In a large, heavy pot, heat the oil, one turn of the pan, over medium-high heat. Add the sausage and cook until browned, about 2 minutes. Add the pork and cook, crumbling, until browned, 2 minutes more. Add the celery, bell pepper, onion, garlic and bay leaf; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5-6 minutes. Stir in the chicken stock, tomatoes, black-eyed peas, hot sauce, thyme, chili powder, paprika and coriander. Bring to a low boil, lower the heat and cook for 10-12 minutes more. Top the chili with the scallions. Serve with the corn muffins alongside or crumbled over the chili.
