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Pork and Black-Eyed Pea Chili

Pork and Black-Eyed Pea Chili


  • 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


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.