Hawaiian Chili
Hawaiian Chili
Ingredients
For the Chili
- 1/2 pound bacon, diced
- 1 pound ground beef, 80/20 lean
- 1/2 pound Portuguese sausage, diced
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 can kidney beans, 15-ounce, rinsed and drained
- 1 can pinto beans, 15-ounce, rinsed and drained
- 1 can tomato sauce, 15-ounce
- 2 tablespoons maple syrup
- 1 cup water
- 1/4 cup mayonnaise
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 2 cups white rice, uncooked
- 4 cups water, for cooking rice
Instructions
- 1
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving about 1 tablespoon of bacon fat in the pot. Set the crispy bacon aside for garnish or to add back later.
⏱️ 7 min
- 2
Add the ground beef to the pot with the reserved bacon fat. Break it apart with a spoon and cook until browned, about 7-10 minutes. Drain any excess grease.
⏱️ 10 min
- 3
Stir in the diced Portuguese sausage and cook for another 3-5 minutes, allowing it to brown slightly.
⏱️ 5 min
- 4
Add the diced yellow onion and celery to the pot. Sauté for 5-7 minutes, until the vegetables soften and the onion becomes translucent.
⏱️ 7 min
- 5
Stir in the chili powder, garlic powder, and ground cumin. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
⏱️ 1 min
- 6
Pour in the rinsed and drained kidney beans, pinto beans, tomato sauce, maple syrup, and water. Stir everything together to combine. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 7
Reduce the heat to low, cover the pot, and let the chili simmer for at least 20 minutes, or up to 30 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
⏱️ 30 min
- 8
While the chili simmers, prepare the white rice according to package directions. Typically, combine 2 cups of white rice with 4 cups of water in a separate saucepan, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed.
⏱️ 20 min
- 9
Remove the chili from the heat. Stir in the mayonnaise until fully incorporated. Season with salt and black pepper to taste.
⏱️ 2 min
- 10
Serve the Hawaiian Chili hot, spooned generously over a bed of fluffy white rice. Garnish with the reserved crispy bacon, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hawaiian Chili
Ingredients
For the Chili
- 1/2 pound bacon, diced
- 1 pound ground beef, 80/20 lean
- 1/2 pound Portuguese sausage, diced
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 can kidney beans, 15-ounce, rinsed and drained
- 1 can pinto beans, 15-ounce, rinsed and drained
- 1 can tomato sauce, 15-ounce
- 2 tablespoons maple syrup
- 1 cup water
- 1/4 cup mayonnaise
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 2 cups white rice, uncooked
- 4 cups water, for cooking rice
Instructions
- 1
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving about 1 tablespoon of bacon fat in the pot. Set the crispy bacon aside for garnish or to add back later.
⏱️ 7 min - 2
Add the ground beef to the pot with the reserved bacon fat. Break it apart with a spoon and cook until browned, about 7-10 minutes. Drain any excess grease.
⏱️ 10 min - 3
Stir in the diced Portuguese sausage and cook for another 3-5 minutes, allowing it to brown slightly.
⏱️ 5 min - 4
Add the diced yellow onion and celery to the pot. Sauté for 5-7 minutes, until the vegetables soften and the onion becomes translucent.
⏱️ 7 min - 5
Stir in the chili powder, garlic powder, and ground cumin. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
⏱️ 1 min - 6
Pour in the rinsed and drained kidney beans, pinto beans, tomato sauce, maple syrup, and water. Stir everything together to combine. Bring the mixture to a gentle simmer.
⏱️ 5 min - 7
Reduce the heat to low, cover the pot, and let the chili simmer for at least 20 minutes, or up to 30 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
⏱️ 30 min - 8
While the chili simmers, prepare the white rice according to package directions. Typically, combine 2 cups of white rice with 4 cups of water in a separate saucepan, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed.
⏱️ 20 min - 9
Remove the chili from the heat. Stir in the mayonnaise until fully incorporated. Season with salt and black pepper to taste.
⏱️ 2 min - 10
Serve the Hawaiian Chili hot, spooned generously over a bed of fluffy white rice. Garnish with the reserved crispy bacon, if desired.
⏱️ 1 min