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Braddah Ryan

Hawaiian Chili with Portuguese Sausage

A hearty Hawaiian-style chili made with ground beef, smoked Portuguese sausage, and a rich tomato base. A secret ingredient adds extra richness and a depth of flavor
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings: 8
Course: Main Course
Cuisine: American, Hawaiian
Ingredients Method Notes

Ingredients
  

  • 500 kg Ground Beef
  • 300 g Portuguese Sausage, cubed can be substituted for another type of smoked sausage
  • 200 g medium Carrot, grated grated
  • 300 g Onion, diced chopped
  • 200 g Red Bell Pepper, diced chopped
  • 5 cloves Garlic
  • 170 g Tomato Paste
  • 30 ml Chili Powder
  • 15 ml Oregano
  • 10 ml Cumin
  • 5 ml Paprika
  • 15 ml Black Pepper
  • 5 ml Salt add more to taste
  • 15 ml Brown Sugar
  • 30 ml Shoyu (soy sauce)
  • 15 ml Worcestershire sauce
  • 500 ml Beef Stock
  • 90 ml Mayonnaise

Method
 

  1. Heat a Dutch oven or heavy pot over medium heat.
  2. Add the sliced Portuguese sausage and cook until lightly browned. Remove and set aside.
  3. Add the ground beef and cook until browned, breaking it into small pieces as it cooks.
  4. Add the onion, carrot, bell pepper, and garlic. Cook for 5–7 minutes until softened.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Add the chili powder, cumin, paprika, black pepper, salt, brown sugar, shoyu, and Worcestershire sauce. Stir well to combine.
  7. Pour in the beef stock and return the Portuguese sausage to the pot.
  8. Bring to a simmer, then reduce heat to low and cook uncovered for 45–60 minutes, stirring occasionally, until the chili reaches your desired consistency.
  9. Remove the pot from the heat and allow it to cool for 2–3 minutes.
  10. Stir in the mayonnaise until fully incorporated.
  11. Taste and adjust seasoning as needed before serving.

Notes

Serve over rice, with warm bread, on hot dogs, or piled high on a plate of nachos. Like most chilis, the flavor is even better the next day after the ingredients have had time to meld together.