Ingredients

　　1 tablespoon vegetable oil

　　1/2 pound andouille sausage, chopped or crumbled

　　1 pound ground pork

　　1 onion, chopped

　　2 to 3 celery stalks from the heart with leafy tops, chopped

　　1 green bell pepper, seeded and chopped

　　2 to 3 garlic cloves, chopped

　　1 bay leaf, fresh or dried

　　Salt and pepper

　　A few sprigs of fresh thyme, leaves removed and chopped

　　1 tablespoon sweet smoked paprika, a palmful

　　2 tablespoons chili powder

　　2 teaspoons ground coriander, 2/3 palmful

　　2 cups chicken stock

　　1 (14-ounce can) petite diced tomatoes or diced tomatoes with mild chiles

　　1 (14-ounce) can black-eyed peas, drained

　　2 tablespoons hot sauce

　　2 scallions, chopped

　　4 toaster corn muffins or 2 corn muffins, split and toasted, buttered

　　In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown for a couple minutes, then add the pork and brown and crumble it for another couple minutes. Add the onions, celery, bell pepper, garlic, bay leaf, and salt and pepper to taste. Cook to soften the vegetables, 5 to 6 minutes. Add the thyme, spices, stock, tomatoes, black-eyed peas, and hot sauce. Stir, bring to a bubble, then reduce the heat and cook for 10 to 12 minutes more. Discard the bay leaf. Serve in shallow bowls. Top the bowls of chili with the scallions and toaster corn muffins or crumbled toasted split muffins.

　　Rachael Ray's Look + Cook