Chili and rice tastes great on a beach in Hawaii but to me it’s especially good when that weather starts cooling down. I've always loved how local-style Hawaiian chili has its own unique flavor. It's hearty, a little sweet, smoky, and packed with savory goodness.
My version is loaded with ground beef, Portuguese sausage, and beans, then slow cooked until everything comes together. A little brown sugar balances the tomatoes, Worcestershire and soy sauce brings the umami. I add a dollop of mayo before serving to give it a little extra richness. Serve it over a big scoop of white rice for the ultimate Hawaiian-style comfort food.
Hawaiian Local-Style Crock Pot Chili
Prep Time: 15 minutes
Cook Time: 6 hours on LOW or 3–4 hours on HIGH
Total Time: 6 hours 15 minutes
Servings: 6–8
Ingredients
1 tbsp cooking oil
1½ lbs ground beef
2 Portuguese sausages, chopped
1 small onion, diced
½ cup celery, diced
4 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tbsp tomato paste
2 cans (15 oz each) kidney beans, drained and rinsed
1 can (16 oz) pinto beans, drained and rinsed
1 can (15 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp soy sauce
½ tsp Slap Ya Mama seasoning (or Cajun seasoning of your choice for heat)
1-2 tbsp mayonnaise (optional)
Salt and black pepper, to taste
Cooked white rice, for serving
1. Heat cooking oil in a large skillet over medium-high heat. Add ground beef and cook for 5–7 minutes, breaking it apart until browned. Drain excess grease.
2. Add chopped Portuguese sausage and cook for another 2–3 minutes until lightly browned.
3. Add diced onion and celery. Sauté for 3–4 minutes until slightly softened. Stir in minced garlic and cook for another minute.
4. Transfer the meat and vegetable mixture to a 6-quart Crock Pot. Add kidney beans, pinto beans, crushed tomatoes, tomato sauce, brown sugar, and Worcestershire. Add tomato paste, chili powder, and cumin. Optionally add in Cajun seasoning for some subtle heat. Stir until everything is combined.
5. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the flavors have developed and the vegetables are tender.
6. Taste and adjust with salt and black pepper as needed. For a creamier chili, mix mayonnaise with a few tablespoons of warm chili in a small bowl until smooth, then stir it back into the Crock Pot.
8. Serve hot over white rice and enjoy!
Slow cooked for hours and best served over a big scoop of white rice
