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In a large stock pot, heat ½ tablespoon oil over medium-high heat. Add the andouille sausage and cook until browned, about 2 minutes. Using a slotted spoon, transfer the sausage to a separate bowl. Set aside.
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Add the ground pork to the pot and cook, breaking it up with a wooden spoon or metal spatula, until cooked through and no longer pink, about 5-6 minutes. Using a slotted spoon, transfer the ground pork the bowl with the sausage and set aside.
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Add the remaining oil to the stock pot. Add the diced 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.
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Stir in the chicken stock, tomatoes, black-eyed peas, bay leaf, hot sauce, thyme, chili powder, paprika, coriander, creole seasoning, salt, black pepper, and cooked sausage and ground pork. Bring chili to a boil, then reduce heat to low and simmer for about 10-15 minutes or until chili has thickened.
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Serve chili topped with diced scallions, grated cheese and cornbread.