With cooler days approaching and football season underway, it’s the perfect time to enjoy a comforting bowl of chili. One of my favorites is Hawaii Chili and Rice — a flavorful twist on classic chili that combines familiar ingredients with a few surprising touches.
People often gather around campfires, tailgates, and backyard grills this time of year to share their best chili recipes, and this Hawaiian-style version always gets great feedback. While serving chili over rice may sound unusual at first, the combination of textures and flavors is delightful and addictive.
Growing up in Ohio, I’m used to Cincinnati chili served over spaghetti, so the idea of pairing chili with rice was new to me. What really sets Hawaii Chili and Rice apart, though, is not just the rice but the unique ingredients added to the chili.
Once you try chili with rice and the distinctive ingredients here, you may find yourself making it this way again and again.
What Is In Hawaii Chili?
Along with the usual chili staples—ground beef, onions, peppers, beans, and spices—this recipe adds three ingredients that give it a Hawaiian character and extra depth.
1. Portuguese Sausage
In addition to ground beef, mild Portuguese sausage is finely chopped and added to the chili. Portuguese-style sausage contributes savory notes from garlic, wine, and spices that enrich the overall flavor.
Depending on where you live, Portuguese sausage can be harder to find. If needed, good alternatives include kielbasa or andouille. For a spicier option, try chorizo. Regardless of the substitute, remove the casing and dice or pulse the sausage in a food processor until it resembles minced meat for the best texture.
Linguiça and other regional sausages are often available at larger grocery stores, so you might find a suitable option without a specialty shop trip.
2. Bacon
Bacon adds smoky, savory richness to the chili. Thick-cut hickory-smoked bacon is a favorite because it contributes a nice smoky depth, but use whatever you prefer. If using thin bacon, increase the amount so the pork presence remains noticeable. You don’t need the bacon fully crisped—just cooked through.
3. Mayonnaise
Yes—mayonnaise is stirred into the chili right before serving. It creates a creamy, slightly tangy finish that mellows and balances the spice. Even those who think they don’t like mayo may be surprised by the way it enhances this dish. Use your preferred mayonnaise variety; just add it at the end for best results.
This unexpected addition is one of the hallmarks of Hawaii-style chili, and it helps produce a unique texture that pairs perfectly with rice.
Hawaii Chili and Rice Recipe
*Specific measurements and full instructions are available in the printable recipe card below. Read on for helpful tips and preparation notes.
INGREDIENTS
*Don’t let the list intimidate you—many items are pantry staples.
Meat:
- 1 lb. ground beef
- 1 – 10 oz. mild Portuguese sausage, casing removed and finely chopped
- 3 slices thick uncooked bacon, finely diced
Vegetables:
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 1/2 cup sweet bell pepper, finely chopped
Spices:
- 2 T. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. smoked paprika
- 1/2 tsp. oregano
Beans:
- 16oz can chili beans, undrained
- 15.5oz can kidney beans, undrained
Other Ingredients:
- 16 oz. tomato sauce
- 1 cup chicken broth
- 1/2 tsp. brown sugar, more to taste
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons ketchup
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 1/2 Tablespoons mayonnaise
INSTRUCTIONS TO MAKE HAWAII CHILI AND RICE
1. In a large pot over medium-high heat, brown the ground beef, breaking it into small pieces as it cooks. Drain and return the meat to the pot.
2. Add the diced Portuguese sausage and crumbled raw bacon to the pot. Cook until heated through; the bacon does not need to be fully crisp.
3. Stir in the chopped onions, celery, and bell pepper. Cook 4–5 minutes, until the onions are translucent.
4. Reduce heat to medium and add chili powder, cumin, smoked paprika, and oregano. Cook about 1 minute until fragrant.
5. Add the undrained chili beans and kidney beans, then pour in the tomato sauce, chicken broth, brown sugar, Worcestershire sauce, and ketchup. Mix until well combined.
6. Add the bay leaf and season with salt and pepper. Bring to a boil, then lower heat to maintain a gentle simmer. Cook for 25 minutes, stirring occasionally. This simmer time is a great opportunity to prepare long-grain white rice to serve alongside.
7. Just before serving, stir the mayonnaise into the chili for a creamy finish. Serve immediately over hot cooked rice.
Let The Chili Simmer
Keep the chili at a low simmer for 25 minutes to let the flavors meld. Stir in the mayonnaise just before serving and ladle the chili over freshly cooked rice.
Other Delicious Chili Recipes
If you enjoy chili, you might also like these variations: Instant Pot Chili, Crock Pot Chili, Pumpkin Chili, White Chicken Chili, Keto Chili, and Texas Chili.
Enjoy! Mary
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Hawaii Chili and Rice
Hawaii inspired chili and rice recipe. A great twist on traditional chili with a surprise ingredient! The chili is also great as a topping for hot dogs!
20 minutes
40 minutes
40 minutes
Ingredients
- 1 lb. ground beef
- 1 – 10 oz. mild Portuguese sausage, casing removed and finely chopped
- 3 slices thick uncooked bacon, finely diced
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 1/2 cup sweet bell pepper, finely chopped
- 2 T. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. smoked paprika
- 1/2 tsp. oregano
- 16oz can chili beans, undrained
- 15.5oz can kidney beans, undrained
- 16 oz. tomato sauce
- 1 cup chicken broth
- 1/2 tsp. brown sugar, more to taste
- 1 T. Worcestershire sauce
- 2 T. ketchup
- 1 bay leaf
- Salt and fresh ground black pepper to taste
- 2 – 3 T. mayonnaise
Instructions
- In a large pot over medium-high heat, brown the ground beef, breaking it into fine pieces as it cooks. Drain and return it to the pot.
- Add diced Portuguese sausage and crumbled bacon. Cook until heated through; bacon need not be crispy.
- Add onions, celery, and sweet bell peppers. Cook 4–5 minutes until onions are translucent.
- Lower heat to medium and add chili powder, cumin, smoked paprika, and oregano. Cook about 1 minute until fragrant.
- Add undrained chili and kidney beans, then tomato sauce, chicken broth, brown sugar, Worcestershire sauce, and ketchup. Stir to combine.
- Add the bay leaf and season with salt and pepper to taste.
- Bring to a boil, then lower heat to a gentle simmer and cook for 25 minutes, stirring occasionally.
- Stir mayonnaise into the chili right before serving and serve over cooked rice.
Notes
To speed preparation, use a food processor to finely chop vegetables and the Portuguese sausage. If you can’t find Portuguese sausage, kielbasa, chorizo, or andouille make good substitutes. Recipe provided by Make Your Meals.
Nutrition Information:
Yield:
8
Amount Per Serving:
Calories: 526Total Fat: 33gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 84mgSodium: 1659mgCarbohydrates: 28gFiber: 7gSugar: 10gProtein: 29g
Nutritional information is a guideline only. Values vary with brands and ingredient choices.