Recipe Pork and black-eyed pea chili


Legendary Member
3 Dec 2017
Local time
10:55 PM
SE Florida
1 Tbsp vegetable oil
12 ounces fresh (not smoked) andouille sausage, removed from casing
1 pound ground pork
1 large yellow onion, diced
3 celery stalks with leafy tops, diced
1 large green bell pepper, seeded and diced
3 cloves garlic, minced
2 cups chicken or pork stock
28-ounce can diced tomatoes
15 ounce package of frozen black-eyed peas
1 bay leaf
2 Tbsp Crystal
1 tsp dried thyme
2 Tbsp chili powder
1 Tbsp paprika
1 tsp ground coriander
1 tsp creole seasoning
1/2 tsp each kosher salt and black pepper

For garnish:
2-3 green onions, both green and white parts, chopped
1 cup grated cheddar cheese

Serve with cornbread, I made Southern sweet cornbread with just a touch of vanilla in it.

Heat oil in a large pot over medium-high heat. Add the andouille sausage and ground pork and cook, breaking up, until browned.. Using a slotted spoon, transfer the sausage and pork mixture to a bowl. Set aside. Add the onion, celery and bell pepper and sauté until onions are translucent and vegetables are softened, about 6-7 minutes. Stir in the garlic and cook for 1-2 minutes. Mix in the remaining ingredients, including the pork/sausage mixture and bring chili to a boil, then reduce heat to low and simmer for about 10-15 minutes or until chili has thickened.

Serve chili topped with diced scallions and grated cheese if desired, with cornbread on the side.
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