Pork And Black-Eyed Pea Chili

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

One can diced tomatoes or diced tomatoes with mild chiles (14.5-ounces)

1 can black-eyed peas (15.5-ounces), rinsed

2 tablespoons hot pepper sauce, such as Franks Red Hot 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 split corn muffins, toasted and buttered

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