Creole Chili

Ingredients

• 1 medium yellow onion, chopped
• 1 green bell pepper, cored, seeded & chopped
• 1 lb ground pork
• 12 oz Andouille sausage, cut into ½” pieces
• 2 ½ Tbsp Creole Spice Blend
• 2 15 oz cans of diced tomatoes
• ¼ cup flat leaf parsley, chopped and separated

Instructions

1. Heat oil in a dutch oven over medium high heat. When oil is shimmering add the bell pepper and onions. Cook, stirring often to avoid burning until pepper and onions are softened (about 4-5 minutes)
2. Add ground pork and break it up with a wooden spoon. Add the sausage and Creole Spice Blend and cook until the pork is cooked through and the sausage starts to brown (about 5 minutes)
3. Add the canned tomatoes and 2 Tbsp chopped parsley, stir to mix all of the ingredients together
4. Once the mixture starts to boil, lower the heat to low and cover. Simmer for 30 minutes
5. Taste the chili and adjust the s&p and seasoning if necessary
6. Place the chili in bowls and top with the remaining parsley