"Unexpectedly DELICIOUS! Had this at my friend's tailgate and I wasn't leaving without the recipe. A new favorite!"

 

Overview & Flavor Profile

Hawaiian‑style chili differs from, say, a Texas chili, in a few key ways:

• It leans slightly sweet and savory instead of just fiery — ingredients like soy sauce, ketchup, and sometimes sugar play a role.

• It often uses multiple meats (e.g. ground beef + Portuguese sausage or similar) for depth and layers of flavor.

• It tends to be more “sauce-y” and is commonly served over steamed white rice (rather than in a bowl alone).

• It may include ingredients like pineapple (for a sweet/tart counterpoint) in some versions.

• Often, Hawaiian chili pepper water or hot sauce is served alongside to let eaters add heat individually. (Chili pepper water is a local condiment made of red chili peppers, salt, water, and sometimes vinegar). ويكيبيديا

One well-known version is Zippy’s Chili, which inspires many home recipes. 3 Ingredients or less+2kaukautime.blogspot.com+2

The version below blends tradition with flexibility so you can adjust to your heat tolerance, ingredient availability, and taste preferences.

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Hawaiian‑Style Chili Recipe (serves ~8–10)

Note: This is a “full version” sized recipe. You can scale down or up as needed. Also, there are optional ingredients you can omit or substitute.

Ingredients

Category	Ingredient	Amount / Notes
Meats	Lean ground beef	2 lb (≈ 900 g)
	Portuguese sausage (or similar sausage)	~1 lb (≈ 450 g), diced or sliced
Aromatics & vegetables	Onion, finely chopped	1 large (or 2 medium)
	Green bell pepper, chopped	1 medium
	Celery, chopped	1–2 stalks
	Garlic, minced	3–4 cloves
Tomatoes & sauces	Tomato sauce or tomato purée	1 (15–16 oz) can
	Stewed/diced tomatoes (with juices)	1 (14–16 oz) can
	Ketchup	~¼ cup (adjust to taste)
	Soy sauce (shoyu)	~2–3 tbsp
	Worcestershire sauce	~1 tbsp
Beans & liquids	Kidney beans (canned, with liquid)	1 (15 oz) can
	(Optional) Pinto or chili beans	1 (15 oz) can
	Water or beef broth	~1 to 1½ cups (as needed for consistency)
Spices & seasoning	Chili powder	1–2 tbsp
	Paprika	1 tbsp (sweet or smoked)
	Cumin	1 tsp
	Cayenne pepper or red pepper flakes	optional, to taste
	Sugar	~1 tbsp (to balance acidity)
	Salt & pepper	to taste
Optional extras	Pineapple chunks (drained)	~1 cup (for sweetness contrast)
	Bay leaf(s)	1 or 2
	Fresh ginger, grated	small piece (¼–½ tsp)
	Mayonnaise or butter	a dollop just before serving (used in some local recipes) kaukautime.blogspot.com

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Equipment & Prep Tips

• Large heavy-bottomed pot or Dutch oven (at least 5‑6 quart / 5–6 L)

• Wooden spoon or heatproof spatula

• Knife and cutting board

• Can opener

• Measuring spoons & cups

• Optional: a ladle for serving, bowls or containers for leftovers

Before you begin, have all your ingredients chopped and measured. If using canned beans, you can either include them with their liquid (for more “chili sauce”) or drain them for a thicker texture.

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Step‑by‑Step Instructions

Below is a stepwise approach. Times are approximate.

1. Brown the meats

   • Heat your pot over medium-high heat. Add a small amount of oil if your meats are lean.

   • Add the ground beef and Portuguese sausage pieces. Break them up with your spoon as they cook.

   • Cook until nicely browned and no longer pink.

   • If there is excessive fat, you may drain some, but leave enough to carry flavor.

2. Add aromatics

   • Lower heat slightly.

   • Add the chopped onion, bell pepper, and celery. Sauté until vegetables are soft and translucent (about 5 minutes).

   • Add the minced garlic and cook a further 30–60 seconds until fragrant — do not burn.

3. Stir in tomato base & flavorings

   • Mix in the tomato sauce and diced tomatoes (including their juices).

   • Add ketchup, soy sauce, and Worcestershire sauce. Stir well to integrate.

   • Add chili powder, paprika, cumin, salt, pepper, and optional cayenne/red pepper flakes.

   • If using sugar or ginger, add them now. The sugar helps balance acidity from tomatoes.

4. Add beans & liquid

   • Stir in the kidney beans (and optional pinto/chili beans).

   • Add water or beef broth as needed to get your desired sauciness. Start with ~1 cup and add more if it gets too thick.

   • If you like, drop in a bay leaf (or two).

5. Simmer

   • Bring the mixture up to a gentle boil, then reduce heat to low or medium-low.

   • Cover partially (lid slightly off or tilted) and let it simmer, stirring occasionally, for at least 30–45 minutes.

   • Taste periodically, adjust salt/pepper or sweetness. If it becomes too thick, add small amounts of water or broth.

   • For deeper flavor, simmer longer (1–2 hours), letting flavors meld and the sauce thicken.

6. Optional final tweaks

   • If using pineapple, fold it in in the last 10 minutes so it warms through without becoming mushy.

   • Some local versions add a small spoon of mayonnaise or butter just before serving; this tames acidity and gives a slight richness. kaukautime.blogspot.com

   • Discard bay leaf(s) before serving.

7. Serve

   • The classic way is to serve steamed white rice, with the chili ladled over the top.

   • Garnish options: shredded cheddar or pepper jack cheese, chopped scallions or green onions, raw diced onion, or a splash of chili pepper water for extra heat.

   • You may also serve mac salad (macaroni salad) on the side, following the “plate lunch” tradition in Hawaiʻi. Cooking Hawaiian Style+1

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Variations and Tips

1. Instant Pot / Pressure Cooker version

You can adapt this recipe to a pressure cooker for a quicker result. The method is:

• Brown meats and aromatics using the sauté mode.

• Add tomato base, beans, seasonings, and liquid.

• Lock lid, set to high pressure for ~10 minutes.

• Let natural release for 10 minutes, then quick release.

• Adjust seasoning and consistency.
  This method is used in some “Zippy’s chili” home adaptations. 3 Ingredients or less

2. Vegetarian or Meatless version

• Replace the meats with plant-based ground crumbles, textured vegetable protein (TVP), cubed tempeh, or a mix of lentils + mushrooms.

• Use vegetable broth.

• Retain seasonings, tomato base, and optional pineapple for the tropical touch.

• Simmer until textures are tender.

3. Spice level adjustments

• If you like it mild: omit cayenne, red pepper flakes, and skip or lightly drizzle chili pepper water.

• For more heat: add fresh diced hot chilies (jalapeño, bird’s eye, etc.), increase cayenne, or serve with generous chili pepper water on the side.

• Always build in stages: you can always add more heat, but you can’t remove it easily.

4. Sweet contrast

• The addition of pineapple is optional but gives a pleasant sweet-tart counterpoint.

• Some recipes add a bit of brown sugar or even pineapple juice to round acidity.

5. Consistency tweaks

• If too thin: simmer with lid off to reduce, or mash some beans to thicken.

• If too thick: add water, broth, or a splash of tomato juice.

6. Leftovers & storage

• This chili stores well. Refrigerate in airtight containers for 3–4 days.

• It also freezes nicely (up to 2–3 months).

• When reheating, add a bit of water or broth if it’s too thick.

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Full Example (Narrative Version)

Here’s a narrative walkthrough of making a batch, so you can follow along as though cooking:

1. Set your heavy pot on medium-high heat. Add your ground beef and diced Portuguese sausage. As the meats brown, break them apart into fine bits. Once well browned, drain off excess fat, leaving a tablespoon or two to carry flavor.

2. Lower heat to medium. Toss in your chopped onion, bell pepper, and celery. Stir, letting them sweat and soften for 4–5 minutes. Add garlic and stir another minute until fragrant.

3. Pour in your tomato sauce and stewed tomatoes (with their juices). Immediately stir in ketchup, soy sauce, and Worcestershire. Add your chili powder, paprika, cumin, some salt and pepper, and sugar. If you're using a bit of freshly grated ginger or a bay leaf, add them now too.

4. Stir in the kidney beans (or other beans). Add enough water or broth to reach a saucy consistency (you want the chili to coat a spoon, but not be watery). Bring to a low boil, then lower heat to a simmer. Cover partially.

5. Let the chili cook, gently bubbling, for at least 30 minutes. Check now and then. Stir. Taste. Adjust salt, pepper, or sweetness. If it becomes too thick, add small amounts of liquid. If too thin, simmer with lid off to reduce.

6. About 10 minutes before serving, fold in drained pineapple chunks if using. Let them warm but not overcook to mush.

7. Remove bay leaf(s). Optionally stir in a spoon of mayo or butter if you want to round the flavor.

8. Serve: scoop steamed white rice into bowls or plates. Ladle the hot chili over the rice. Top with shredded cheese, chopped scallion, raw onion, and offer a side of chili pepper water so folks can add heat as desired.

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Why This Style Works & Cultural Notes

• The soy sauce / shoyu + ketchup combination is a hallmark of many Hawaii-local “fusion” flavors, carrying both savory umami and sweetness.

• Portuguese sausage is a legacy ingredient in Hawaiʻi, reflecting the multicultural food history of the islands. Using it (or something analogous) gives smoky, salty depth.

• Serving over rice is not just convenient but part of the local “plate lunch” culture: meat + rice + side (often mac salad).

• Chili pepper water is a beloved Hawaiian condiment — a simple but potent mix of peppers, salt, and water (sometimes vinegar) used to add heat to a variety of dishes. ويكيبيديا

• The “sweet-savory” balance helps it appeal broadly — not just to fans of fiery chili.

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Approximate Nutrition & Serving Notes

Because ingredients and proportions vary, these are rough estimates per serving (assuming ~8 servings):

• Calories: ~350–450

• Protein: ~20–30 g

• Carbohydrates: ~25–35 g (from beans, tomato, optional pineapple)

• Fat: ~15–20 g (depends on meat and whether fat is trimmed)

• Fiber: ~5–8 g

If you want to lighten it, reduce the percentage of meat, use lean cuts, or increase the bean-to-meat ratio.

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Troubleshooting & Tips

Issue	Fix / Tip
Chili too sour or “tomato-y”	Add a bit of sugar or pineapple; a touch of butter or mayo at end can mellow it.
Too thick / burning on bottom	Stir more often, add liquid, reduce heat slightly.
Too thin	Simmer uncovered to reduce, or mash some beans to thicken.
Lacking depth	Add a splash more soy sauce, Worcestershire, or a bit of beef broth concentrate.
Mild flavor	Let it simmer longer; flavors deepen with time.
Too spicy	Serve with more rice, garnish with cheese, omit extra chilies or chili pepper water.

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Sample Scaled‑Down Version (Serves ~4–5)

If you want a smaller batch:

• 1 lb ground beef

• ½ lb Portuguese sausage

• 1 medium onion

• 1 bell pepper

• 2 celery stalks

• 2 cloves garlic

• 1 (15 oz) tomato sauce

• 1 (14–15 oz) diced tomatoes

• ½ cup ketchup

• 1½ tbsp soy sauce

• ½ tbsp Worcestershire sauce

• 1 can kidney beans

• ~½ cup water or broth

• 1 tbsp chili powder, ½ tbsp paprika, ½ tsp cumin

• 1 tsp sugar

• Salt, pepper to taste

• Optional: pineapple, bay leaf

Follow the same steps above, but shorten simmer time if needed, and keep an eye on consistency.

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I hope this recipe gives you a rich, satisfying taste of Hawaiian‑style chili, with the flexibility to tweak it to your liking. If you want a version that’s spicier, vegetarian, or tailored to Moroccan ingredients available to you, I can help adapt it further. Let me know!