A soulful, smoky twist on a classic chili. The Andouille sausage adds a beautiful depth of smoke, while the Creole spices bring a zesty, peppery heat that sets this apart from traditional Southwestern styles.
Ingredients
- 1–2 tsp olive oil
- 1 lb ground pork
- 12 oz Andouille sausage, cut into ½” pieces
- 1 medium yellow onion, chopped
- 1 green bell pepper, cored, seeded & chopped
- ½ cup chopped celery
- 2 ½ Tbsp Creole Spice Blend
- 2 15 oz cans of diced tomatoes
- 1 15 oz can kidney beans, rinsed & drained
- ¼ cup flat leaf parsley, chopped and separated
Instructions
Brown the Meats
- Sausage & Pork: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the Andouille sausage and cook until browned and the oils have been released. Add the ground pork and cook, breaking it up with a spoon, until no longer pink.
- Drain: If there is excessive fat in the pan, drain all but about 1–2 tablespoons to keep the flavor for the vegetables.
The Holy Trinity & Spices
- Sauté: Add the onion, green bell pepper, and celery to the pot with the meat. Sauté for 6–8 minutes until the vegetables are soft and the onions are translucent.
- Season: Stir in the 2 ½ Tbsp Creole Spice Blend. Toast the spices with the meat and vegetable mixture for 1 minute until highly fragrant.
Simmer
- Liquid Base: Pour in the two cans of diced tomatoes (with their juices) and the kidney beans. Stir well, scraping the bottom of the pot to incorporate any flavorful browned bits.
- Low & Slow: Bring the chili to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes to allow the flavors to meld.
- Fresh Finish: Stir in half of the chopped parsley during the last 5 minutes of cooking.
- Garnish: Ladle the chili into bowls and top with the remaining fresh parsley.
