Hawaiian Chili and Rice
Hawaiian-style chili is an unsung hero of island comfort food, marrying the warm, savory spices of Portuguese sausage with the heartiness of classic chili. This recipe celebrates Hawaii’s rich melting pot of cultures and culinary influences. Portuguese immigrants introduced linguica, a flavorful, smoky sausage, to the islands, where locals creatively incorporated it into their cooking. Paired with short-grain white rice, this chili is a hearty, satisfying meal ideal for cool nights or casual gatherings. The flavors meld to create a unique Hawaiian spin on a familiar classic, giving it a touch of island flavor in every bite.
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
- green onions or parsley for garnish
Instructions
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Cut the Portuguese sausage in half lengthwise. Cut one sausage into half rounds and cut the other into quarters. Brown the sausage in a large pot. Scoop the browned sausage out and set on paper towels on a plate so the excess oil can drain.
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In the same pot, brown the ground beef. Add onions and sauté until translucent.
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Add remaining ingredients, including the sausage, to the pot with the ground beef. Stir to combine, cover and simmer on low for an hour.
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Cook a pot of short grain white rice. Serve chili over a bowl of rice and enjoy. Optional, garnish with chopped green onions or parsley.
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. Sample a few different kinds until you find one you love. Some of my favorite Portuguese sausage brands include Silva Linguica or Hawaii Brand, they’re also great sliced and fried up with breakfast.