Best Hawaiian Style Chili Recipes

HAWAIIAN-STYLE CHILI

Steps:

• Heat a large Dutch oven until hot over high heat. Add the ground beef, and cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell pepper, cook until the meat has browned, and the onions have softened and turned translucent, about 5 minutes. Pour meat into a large mesh strainer and press to expel excess fat.
• Place meat back into Dutch oven along with stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, or until chili reaches desired consistency.

HAWAIIAN CHILI

Steps:

• Add all ingredients, EXCEPT for the Swiss cheese & French bread, into a medium size pot and cook until heated through.
• Melt a slice of Swiss cheese on top and serve with French bread.

HAWAIIAN STYLE CHILI

Steps:

• Heat a large pot or dutch oven over medium-high heat, add the 85/15 Lean Ground Beef (2 pound). Season with Salt (to taste) and Ground Black Pepper (to taste).
• Stir often while also breaking up the meat into small pieces, until browned. Turn off the heat and remove the beef with a slotted spoon into a bowl. Drain all but 1/4 cup of fat from the pot (reserve the excess beef fat for another use).
• Set the pot back over medium heat and add the Linguiça Sausage (5 ounce). Cook until browned, about 5 minutes.
• Add in the Sweet Onion (1), Celery (1 cup), and Green Bell Pepper (1). Cook, stirring often until the vegetables are softened, about 5 minutes.
• Add in the Chili Powder (3 tablespoon), Paprika (2 teaspoon), Ground Cumin (1 teaspoon), and Ground Oregano (1 teaspoon) along with the Garlic (4 clove) and Fresh Ginger (1 teaspoon). Cook for a few minutes, stirring often.
• Add in the Tomato Paste (2 can), Water (5 cup), Chicken Bouillon Powder (2 teaspoon), Bay Leaf (2), Granulated Sugar (2 teaspoon), Worcestershire Sauce (1 tablespoon), Red Kidney Beans (4 can), cooked ground beef, Red Wine Vinegar (2 teaspoon). Stir to combine and season with a bit of Salt (to taste) and Ground Black Pepper (to taste).
• Once the chili has come to a low boil, turn the heat to low and leave to simmer for 15 minutes. Taste at this point and adjust seasoning with Salt (to taste) as necessary.
• Cook for another 15 minutes to allow flavors to come together.
• When the chili is done cooking, remove the pot from the heat and mix in the Mayonnaise (1/4 cup). Serve chili over White Rice (6 cup) and top with Shredded Cheddar Cheese (to taste) and Scallion (to taste).