The BEST Hawaiian-Style Chili Recipe | Local-Style with Portuguese Sausage & Rice

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomato sauce

Fresh tomatoes can be healthier, while canned tomato sauce is often cheaper.

pineapple chunks

🥗Healthier: fresh pineapple

💰Cheaper: canned pineapple in juice

Fresh pineapple is healthier, while canned in juice is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is often less salty.

Grab a large pot or Dutch oven and get it on medium-high heat.

Brown the bacon until crispy, then pull it out and set it aside, leaving the bacon fat in the pot.

Add diced Portuguese sausage to the pot and let it brown for a couple of minutes, then pull it out and set it aside with the bacon.

Season the ground beef with about 1.5 tablespoons of chili powder, salt, and black pepper, then add it to the pot. Break it up and let it brown without draining the fat.

Add diced onion, garlic, and bell pepper to the pot. If desired, add Hawaiian chili pepper or substitute with Thai chili. Stir everything together and cook for about 3 to 5 minutes until the onion softens.

Add the bacon, sausage, crushed tomatoes, diced tomatoes, tomato paste, and kidney beans to the pot. Do not drain the beans to keep the starchy liquid for thickness.

Pour in beef broth, the remaining chili powder, cumin, worcestershire sauce, and a little brown sugar. Stir until combined.

Bring the mixture to a boil, then reduce to a simmer, leaving it uncovered to reduce and thicken naturally for 45 minutes to an hour, stirring occasionally.

If the chili looks too thin, mash a few beans against the side of the pot or add a little tomato paste to thicken it.

Scoop hot rice into a bowl, ladle the thick chili on top, and add a big dollop of mayonnaise and shredded cheddar cheese. Garnish with chopped green onions on top of the mayo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens