Hawaiian Chili and Rice

Growing up in Hawaii I can’t remember how many times I’ve grabbed a bowl of steaming hot chili and rice filled with Portuguese sausage. It’s one of those dishes that brings back childhood memories in an instant. From swimming at the beach to running around for soccer practice or weekend games, if you could find a bowl it satisfied the soul each and every time.

I’ve started making if for family dinners and we absolutely love it. A lot of the unique flavor that sets it apart from your every day chili comes from the Portuguese sausage. If you don’t already have a brand you know and love you’re missing out and you need to get out there and sample a few different kinds until you find one you love. Some of my favorite Portuguese sausage brands include Silva Linguica or Hawaii Brand and they’re great sliced and fried up with breakfast.

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Hawaiian Chili and Rice

Ingredients

• 2 11 oz Linguica Portuguese sausage
• 3 lb ground beef
• 2 medium onions, chopped
• 2 28 oz cans crushed tomatoes
• 1 15 oz can tomato sauce
• 2 cans kidney beans, drained
• 4 Tbsp chili powder
• 2 Tbsp brown sugar
• 2 tsp oregano
• 2 tsp cumin seeds, ground
• 1 tsp salt
• 1 tsp pepper

Instructions

1. Cut the Portuguese sausage in half lengthwise. Cut one sausage into half rounds and cut the other into quarters. Brown in a large pot. Scoop out and let drain. 

2. In the same pot brown the ground beef then add onions until translucent. 

3. Add everything, including the sausage, to the pot with ground beef. Stir to combine, cover and simmer on low for an hour. 

4. Cook a pot of short grain white rice. Serve chili over a bowl of rice and enjoy.