Louisiana Style Chili

1 lb andouille sausage, diced
1 lb ground pork
2 Tbsp peanut oil
2 Tbsp flour
2 big onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 celery stalks, diced
4 garlic cloves, minced
1 (28 oz size) can crushed tomatoes
1 (15 oz size) can diced tomatoes
1 (28 oz size) can kidney beans, drained
1/4 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
1/4 tsp chili powder
dash or two hot pepper sauce
pinch instant chicory or coffee (optional)
salt and pepper to taste

In a heavy Dutch oven or pot over medium-high heat, cook the andouille sausage and ground pork until pork is lightly browned; break it up as you cook it.  Remove with a slotted spoon and set aside.
In the same Dutch oven over medium heat, pour the peanut oil and whisk in the flour; keep whisking until you have a copper color roux.
Keeping the Dutch oven over medium heat, add the onion, both bell peppers, and celery, and stir, cooking until veggies all start to soften.
Add the garlic and cook 1 minute more, stirring constantly.
Add the cooked meat back into the Dutch oven, add the remaining ingredients, stir well, taste and adjust seasonings as desired.
Cover Dutch oven, reduce heat to very low, and simmer (stirring occasionally) for 45 minutes. Don't let it boil during this time. You can add a bit of water if you want your chili to be thinner.
Serve hot with crusty bread on the side.
Will serve 8.