The Best Hawaiian Style Chili You Can Make at Home
If you’re craving a cozy, hearty bowl that tastes like home, this Hawaiian Style Chili is everything. It’s thick, meaty, and loaded with bold flavors — Portuguese sausage, bacon, Hawaiian chili pepper, and yes, that iconic mayo dollop. Serve it over rice, bring it to your next potluck, or make a huge batch for the ohana. This is the kind of comfort food that warms you from the inside out.
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Growing Up With Chili Competitions
Growing up on Maui, Hawaiian Style Chili wasn’t just dinner — it was a staple at church events, family gatherings, and those cold Upcountry nights when you needed something warm and filling. I’ll never forget the ward camp chili competition where my dad came in second place. He was convinced he was robbed because first place went to the Ribucans, and their “secret ingredient”? Portuguese sausage. That bold, smoky, savory, garlicky flavor is absolutely unbeatable in chili, and ever since then, I’ve never made a batch without it!
What Makes Hawaiian Style Chili Different?
Hawaiian-style homemade chili is a whole different beast from mainland chili. It’s thicker, more savory, and packed with layers of flavor from Portuguese sausage, Worcestershire, and Hawaiian chili pepper. Some old-timers remember using red hot dogs as a replacement for Portuguese sausage — it’s a nostalgic touch that brings back memories for a lot of local families. The texture is the real giveaway — most locals don’t drain their kidney beans, which gives the chili that signature thick, spoonable consistency.
And here’s where it gets interesting: many locals’ favorite toppings is mayonnaise, cheddar cheese, and green onions. If you’ve ever had Zippy’s Chili, this has that same hearty, comforting vibe, but homemade and totally customizable.
The Mayo Debate (Spoiler: Mayo Wins)
On those chilly Makawao days, we’d microwave to warm up big bowls of this stuff. One day I watched my brother put a huge dollop of mayonnaise on his chili. I was confused. “Why not sour cream?” I asked. He looked at me like I was crazy and said, “Mayo tastes better — all my friends do it!”
I tried it with a tablespoon… and I never went back to sour cream.
When I asked my husband (raised in Utah) if he’d ever heard of mayo on chili, he looked completely baffled. But guess what? Now he’s converted too. Pretty sure mayo on chili is a Hawaii thing, and honestly, you’re missing out if you haven’t tried it.
What You’ll Need
- Ground meat (beef, ground chicken, or turkey for a lighter meal)
- Portuguese sausage (the secret weapon!)
- Bacon
- Red hot dogs (optional — some old-timers use these instead of Portuguese sausage)
- Hawaiian chili pepper (or you can use cayenne pepper)
- Yellow onions or sweet Maui onions
- Diced tomatoes, tomato sauce, & tomato paste
- Red Kidney beans with liquid (don’t drain them! You can also switch it for black beans or pinto beans)
- Beef broth (no need for alcohol or beer)
- Chili powder, cumin, Worcestershire
- Mayonnaise for garnish
Full measurements are in the recipe card below!
How to Make Hawaiian Style Chili
Time needed: 20 minutes
This is the best chili recipe! It is pretty straightforward and mostly hands-off:
- Brown the meats:
In a big dutch oven pot, cook your bacon, Portuguese sausage, and seasoned ground beef until everything’s nicely caramelized.
- Add aromatics:
Toss in the veggies: garlic, onion, Hawaiian chili pepper, and bell pepper. Let them soften and get fragrant.
- Build the base:
Add back the bacon and Portuguese sausage. Stir in tomatoes, beans (with all that starchy liquid!), broth, Worcestershire, and spices.
- Simmer
Let it cook uncovered for 45–60 minutes until it’s thick and rich.
- Serve:
Pile it over hot rice with cheddar cheese, green onions (no cilantro here), and that crucial mayo drizzle.
Hawaiian Style Chili and Rice: The Only Way
Another thing that blew my husband’s mind? We always eat chili with rice. He grew up eating chili by itself or with potatoes, cornbread, and maybe tortilla chips. But there’s nothing quite like a big scoop of steaming white rice topped with thick Hawaiian-style chili, melted cheddar, and that creamy mayo drizzle. It’s the ultimate local comfort food — and once you try it this way, you’ll understand why we do it.
Getting That Perfect Thickness
- Simmer uncovered — letting it reduce naturally is key
- Don’t drain the kidney beans — that starchy liquid is your friend
- Mash a few beans while it cooks for instant thickening
- Add extra tomato paste if you want it even deeper and richer
Unlike mainland chili, the Hawaii-style version rarely needs flour or cornstarch. It should be thick enough to sit perfectly on top of rice without sliding off — just like Zippy’s.
Can You Freeze Hawaiian Style Chili?
Absolutely! This chili freezes beautifully.
- Portion into an airtight container or freezer bags
- Freeze up to 2–3 months
- Thaw in the fridge and reheat on the stove with a splash of broth
- The beans soften slightly, but the texture stays great
Local tip: Freeze it flat in gallon bags for fast thawing — perfect for those nights when you need a quick chili-and-rice bowl.
Ways to Mix It Up
Meat Variations:
- All beef for a classic bowl
- Beef + Portuguese sausage (my personal favorite!)
- Add red hot dog slices for full local-style vibes
- Turkey or chicken for a lighter version
- Extra bacon for that smoky depth
Spice Level:
- More Hawaiian chili peppers for heat
- Remove the seeds to keep it mild
- Add chili flakes or hot sauce
- Use chili pepper water for authentic island zing
Seasoning Tweaks:
- Splash of shoyu for umami
- Extra Worcestershire for savory depth
- Touch of brown sugar for sweetness
- Smoked paprika for smokiness
- Sprinkle in some oregano, and garlic powder if you want to add more seasoning
FAQs About This Hawaiian Style Chili
It’s what gives you that thick, signature Hawaii-style texture.
Use half a Hawaiian chili pepper or remove the seeds completely.
Yes — brown the meats first, then cook on low for 4–6 hours.
It has the same hearty, comforting vibe — thick, savory, and perfect over rice — but more homemade, packed with protein, and way more customizable.
To make Hawaiian-style chili in an Instant Pot, turn on Sauté and cook the bacon, Portuguese sausage, and seasoned ground beef with the onions, garlic, and Hawaiian chili pepper until browned. Stir in the bell pepper, spices, and Worcestershire, then add the crushed tomatoes, diced tomatoes, kidney beans with their liquid, beef broth, tomato paste, and optional red hot dogs. Cancel Sauté, lock the lid, and pressure cook on HIGH for 15 minutes, then let it naturally release for 10 minutes before venting. Turn Sauté back on and simmer for 5–10 minutes to thicken. Serve over rice with a drizzle of mayonnaise.
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Hawaiian Style Chili
Video
Ingredients
Chili Base
- 2 lb lean ground beef
- 4 slices bacon diced
- 1/2 lb Portuguese sausage diced (or substitute red hot dogs for old-school style)
- 1 Hawaiian chili pepper seeded & minced (more for heat)
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 green bell pepper seeded & diced
Seasonings
- 2 ½ tbsp chili powder divided (1 1/2 tbsp for beef, 1 tbsp for chili)
- 1 tsp cumin
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar optional
- salt & black pepper to taste
Liquids & Tomatoes
- 14.5 oz crushed tomatoes
- 14.5 oz canned diced tomatoes
- 19 oz canned kidney beans with liquid do not drain
- 2 ½ cups beef broth
- 1 tbsp tomato paste
Optional Add-ins
- 2 red hot dogs sliced (old-timer style; can replace Portuguese sausage)
To Serve
- 1-2 tbsp mayonnaise Best Foods style, for garnish
- cheddar cheese shredded
- green onions sliced
- cilantro optional
- hot cooked rice for serving
Instructions
- Serve: Ladle chili over hot cooked rice or into bowls. Top each serving with a dollop of mayonnaise (1–2 tbsp), shredded cheddar cheese, sliced green onions, and cilantro if desired. Enjoy!
- Cook bacon & sausage: In a large pot over medium heat, cook diced bacon until crispy. Add Portuguese sausage and cook 2–3 minutes until browned.
- Brown aromatics & beef: Add seasoned ground beef, onion, Hawaiian chili pepper, and garlic to the pot. Cook until beef is browned and aromatics are softened, about 6–8 minutes. Drain excess fat if needed.
- Add veggies & seasonings: Stir in bell pepper, remaining 1 tbsp chili powder, cumin, and Worcestershire sauce. Cook 1 minute until fragrant.
- Build the chili: Add crushed tomatoes, diced tomatoes, kidney beans with liquid (do not drain), beef broth, tomato paste, and brown sugar (if using). Stir well to combine. Add red hot dogs if using.
- Simmer: Bring to a boil, then reduce heat to low and simmer uncovered for 45–60 minutes, stirring occasionally, until thick and flavorful. The chili should be thick enough to sit on top of rice.
- Serve: Ladle chili over hot cooked rice or into bowls. Top each serving with a dollop of mayonnaise (1–2 tbsp), shredded cheddar cheese, sliced green onions, and cilantro if desired.
Notes
- The key to authentic Hawaiian-style chili is NOT draining the kidney beans—that starchy liquid creates the signature thick texture.
- Portuguese sausage is the secret ingredient, but old-timers remember using red hot dogs as a substitute.
- Mayo instead of sour cream is a local thing! Best Foods (Hellmann’s on the mainland) is the go-to brand.
- This chili freezes beautifully for up to 2–3 months. Freeze flat in gallon bags for quick thawing.
