Hawaiian-Style Chili with Portuguese Sausage and Bacon

If you've ever had a steaming bowl of Hawaiian chili from a lunch wagon or plate lunch spot on O‘ahu, you know this isn’t your typical mainland chili. Hawaiian-style chili is rich, smoky, just the right amount of sweet, and always served over rice. This version features ground beef, Portuguese sausage, and bacon for layers of meaty flavor, plus a blend of beans, tomato sauce, island-style seasonings, and a secret finishing touch: a little mayo stirred in at the end for creaminess.

Perfect for meal prep, potlucks, or a comforting weeknight dinner, this chili recipe brings the flavors of Hawai‘i straight to your kitchen.

Ingredients:

1 tbsp cooking oil

1 lb ground beef

2 Portuguese sausages, chopped

3 slices bacon, chopped

1 small onion, diced

1/2 cup celery, diced

2 tbsp chili powder

1/2 tsp garlic powder

1/2 tsp cumin

1 (15 oz) can kidney beans, drained

1 (16 oz) can chili beans (with sauce)

2 (8 oz) cans tomato sauce

1 tbsp brown sugar

1 tbsp Worcestershire sauce

1/4 cup water

1–2 tbsp mayo

Salt & pepper to taste

1. In a large pot over medium heat, add the cooking oil and brown the ground beef until no longer pink. Add chopped Portuguese sausage and bacon. Continue cooking until the bacon is rendered and fully cooked.

2. Add in the chopped celery and onions. Cook for 5–7 minutes, stirring occasionally, until the veggies soften.

3. Add all the dry spices: chili powder, cumin, and garlic powder. Stir to coat the meat and veggies evenly.

4. Pour in the chili beans, kidney beans, tomato sauce, water, brown sugar, and Worcestershire sauce. Mix well and bring to a gentle simmer. Stir occasionally to prevent burning on the bottom.

5. Reduce heat to low, cover, and simmer for 20 minutes to let the flavors develop.

6. Taste and adjust seasoning. For a rich, creamy texture, stir in 1–2 tablespoons of mayonnaise just before serving. Ladle over a scoop of white rice and enjoy!

Portuguese sausage and bacon bring bold, smoky flavors