Local-Style Hawaiian Chili Over Rice

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 2 cups medium‑grain white rice + 2 1/4 cups water
• 1 tbsp neutral oil
• 8 oz Portuguese sausage (linguiça), sliced 1/4 in
• 1 1/2 lb 85% lean ground beef
• 1 large yellow onion, diced (plus 1/2 cup extra for garnish)
• 1 green bell pepper, diced; 2 celery ribs, diced; 5 garlic cloves, minced
• 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1/4 tsp cayenne (optional)
• 3 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 2 cups low‑sodium beef broth
• 2 tbsp shoyu (soy sauce), plus more to taste
• 1 tbsp apple cider vinegar; 2 tsp brown sugar; 1 bay leaf
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans or pinto beans, drained and rinsed
• Kosher salt and black pepper
• Shoyu heat: 2 tbsp shoyu + 1–2 tsp chili‑garlic sauce or Hawaiian chili pepper water

Do This

• 1. Rinse rice until water runs clear; combine 2 cups rice + 2 1/4 cups water. Set aside.
• 2. Heat oil (medium‑high). Brown sausage 5–6 min; remove.
• 3. Brown beef 6–8 min; season with 1 tsp kosher salt and 1/2 tsp pepper; drain excess fat.
• 4. Add onion, bell pepper, celery; cook 5 min. Stir in garlic 1 min. Add chili powder, cumin, paprika, oregano, cayenne 30 sec. Stir in tomato paste 2 min.
• 5. Add crushed tomatoes, broth, 2 tbsp shoyu, vinegar, brown sugar, bay leaf; bring to boil, then simmer uncovered 25–30 min at a gentle bubble (target liquid temp ~190°F/88°C).
• 6. While chili simmers, cook rice: bring to boil, then cover and simmer on low 18 min (about 200°F/93°C); rest 10 min.
• 7. Stir beans and sausage into chili; simmer 12–15 min. Adjust salt/shoyu. Serve over rice with chopped onion and shoyu‑chili drizzle.

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Why You’ll Love This Recipe

• True local-style vibes: hearty beef-and-bean chili kissed with seared Portuguese sausage and a splash of shoyu.
• Built for bowls: saucy chili served over fluffy steamed rice for a comforting plate-lunch feel.
• Balanced flavors: savory, lightly smoky, gently sweet, with optional chili pepper heat.
• Weeknight-friendly simmer: straightforward steps, pantry staples, and great leftovers.

Grocery List

• Produce: Yellow onions, green bell pepper, celery, garlic, green onions (optional)
• Dairy: None (optional: butter for frying)
• Pantry: Medium‑grain white rice, Portuguese sausage (linguiça), 85% lean ground beef, crushed tomatoes (28 oz), tomato paste, low‑sodium beef broth, canned kidney beans (2), canned black or pinto beans (1), shoyu (soy sauce), apple cider vinegar, brown sugar, chili powder, ground cumin, smoked paprika, dried oregano, cayenne (optional), bay leaf, neutral oil, kosher salt, black pepper, chili‑garlic sauce or Hawaiian chili pepper water

Full Ingredients

Chili Base

• 1 tbsp neutral oil (canola or avocado)
• 8 oz Portuguese sausage (linguiça), sliced into 1/4‑inch half‑moons
• 1 1/2 lb 85% lean ground beef
• 1 large yellow onion, diced (about 2 cups)
• 1 green bell pepper, diced (about 1 cup)
• 2 celery ribs, diced (about 1 cup)
• 5 garlic cloves, minced (about 5 tsp)
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, to taste)
• 3 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 2 cups (480 ml) low‑sodium beef broth
• 2 tbsp shoyu (soy sauce), plus more to taste
• 1 tbsp apple cider vinegar
• 2 tsp packed brown sugar
• 1 bay leaf
• 1 tsp kosher salt (initial seasoning), plus more to taste
• 1/2 tsp freshly ground black pepper

Beans

• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans or pinto beans, drained and rinsed

Rice

• 2 cups medium‑grain white rice (yields about 6 cups cooked)
• 2 1/4 cups water
• Pinch of salt (optional)

For Serving

• 1/2 cup finely chopped yellow onion (raw)
• 2 green onions, thinly sliced (optional)

Shoyu Heat Drizzle (optional but recommended)

• 2 tbsp shoyu (soy sauce)
• 1–2 tsp chili‑garlic sauce or Hawaiian chili pepper water (to taste)

Step-by-Step Instructions

Step 1: Prep the aromatics and rice

Dice the onion, bell pepper, and celery. Mince the garlic. Slice the Portuguese sausage into 1/4‑inch half‑moons. Rinse the rice under cold water until the runoff is mostly clear (about 60–90 seconds), then combine 2 cups rice with 2 1/4 cups water in a medium saucepan (or rice cooker). Set aside; you will start cooking the rice while the chili simmers so everything finishes together.

Step 2: Brown the Portuguese sausage

Heat a large heavy pot or Dutch oven over medium‑high heat. Add 1 tbsp neutral oil and the sausage. Cook, stirring occasionally, until the edges are browned and the fat renders, 5–6 minutes. Transfer the sausage to a plate; leave the flavorful fat in the pot.

Step 3: Brown the beef

Add the ground beef to the pot. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Cook over medium‑high heat, breaking the meat into small crumbles, until no longer pink and lightly browned, 6–8 minutes. If more than 2 tbsp fat has accumulated, spoon off the excess.

Step 4: Build the flavor base

Add the onion, bell pepper, and celery. Cook, stirring, until softened and translucent, about 5 minutes. Stir in the garlic and cook 1 minute until fragrant. Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, and cayenne (if using); toast the spices for 30 seconds. Add the tomato paste and cook, stirring constantly, until it darkens slightly and coats the beef and vegetables, about 2 minutes.

Step 5: Add liquids and simmer the base

Pour in the crushed tomatoes and beef broth, then stir in 2 tbsp shoyu, 1 tbsp apple cider vinegar, 2 tsp brown sugar, and the bay leaf. Scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce to a gentle simmer, uncovered, for 25–30 minutes. Aim for a barely bubbling simmer around 185–195°F (85–90°C) if you can check with a thermometer; otherwise, keep heat low so the surface gently blips.

At this point, start the rice: bring to a boil over medium‑high, cover, then reduce to low and simmer for 18 minutes (about 200°F/93°C). Turn off the heat and let the rice stand, covered, for 10 minutes to steam.

Step 6: Add beans and return the sausage

Stir in the drained kidney beans, the black (or pinto) beans, and the browned Portuguese sausage. Continue to simmer, uncovered, for 12–15 minutes to thicken and marry the flavors. If the chili is thicker than you like, add a splash of broth or water; if thinner, simmer a little longer. Taste and adjust: add up to 1/2 tsp more salt if needed and another 1–2 tsp shoyu for savory depth. Remove and discard the bay leaf.

Step 7: Serve local-style over rice

Fluff the rice with a fork. Ladle the chili over warm steamed rice in wide bowls. Top with a handful of finely chopped raw onion (and green onion, if using). For that signature shoyu heat, drizzle a mix of 2 tbsp shoyu and 1–2 tsp chili‑garlic sauce or Hawaiian chili pepper water over each bowl to taste.

Pro Tips

• Deep browning equals deep flavor: really crisp up the sausage and get light browning on the beef before adding vegetables.
• Season in layers: a small initial salt on the beef plus shoyu later creates savoriness without oversalting.
• Balance is key: vinegar and a touch of brown sugar round out the tomatoes and shoyu for a classic local-style profile.
• Rice texture: rinsing and a 10‑minute covered rest produce separate, fluffy grains perfect for soaking up chili.
• Simmer gently: a quiet 190°F simmer prevents toughness and keeps beans intact.

Variations

• Lighter-style: swap ground turkey for beef; use chicken broth. Add 1 tbsp oil during turkey browning.
• No-bean: omit beans and add 1 extra cup broth and 1/2 lb additional beef; simmer 10 minutes longer.
• Plate-lunch deluxe: serve with a fried egg on top and a side of steamed cabbage for a classic island touch.

Storage & Make-Ahead

Chili keeps 4 days refrigerated in an airtight container and up to 3 months in the freezer. Cool completely before chilling or freezing. Reheat gently on the stovetop with a splash of water or broth until simmering. Cook rice fresh if possible, but leftover rice can be refrigerated up to 4 days; sprinkle with water and reheat covered in the microwave until steaming. For meal prep, store rice and chili separately to keep textures ideal.

Nutrition (per serving)

Approximate values for 1 of 6 servings with 1 cup cooked rice: 740 kcal; 43 g protein; 28 g fat; 80 g carbohydrates; 9 g fiber; 1,200–1,400 mg sodium (varies with shoyu and sausage). Values are estimates.