I made this chili recipe last night. It is still a little chilly outside even if the calendar says that spring is just about here. It sounded good. I liked that it called for some different ingredients for a chili. Pork and black-eyed peas are not the usual ingredients. It was relatively easy to make in case you are interested.

Here is what you will need…

  • 1 tablespoon of canola oil
  • 1/4 pound of andouille sausage, chopped
  • 1 pound of ground pork
  • 2 celery ribs, chopped
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 2 cloves of garlic, chopped
  • 1 bay leaf
  • Salt and pepper
  • 2 cups of chicken stock
  • 1 14 1/2 ounce can diced tomatoes
  • 1 15 1/2 ounce can black-eyed peas, rinsed
  • 2 tablespoons of hot pepper sauce (optional…)
  • 3 sprigs of thyme, chopped
  • 2 tablespoons of chili powder
  • 1 tablespoon of paprika
  • 2 teaspoons of ground coriander
  • 2 scallions, chopped

In a large, heavy pot, heat the oil over medium-high heat. Add the sausage and cook until browned, about 2 minutes. Add the pork and cook until browned, about 2-3 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 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 at least 20 minutes to really blend the ingredients together.

I added some hot sauce to my bowl of chili although Paula skipped using it. I also made some rice to go with the chili. I just put some rice in the bottom of the bowl and added the chili on top. If you wish, you could also sprinkle some chopped green onions on top of your bowl of chili.