Hawaiian Chili
A uniquely Hawaiian take on chili that brings together sweet pineapple, tender ground beef, and Portuguese sausage in a mildly spiced, savory-sweet tomato sauce studded with kidney beans. The island twist of brown sugar and pineapple gives it a comforting, almost teriyaki-like depth that locals love spooned over a bowl of sticky white rice.
For 4 servings
- prep
Soak and cook the kidney beans.
Rinse dried kidney beans and soak them overnight in plenty of water. Drain, then pressure cook with fresh water for 15 minutes until tender but not mushy. Drain and set aside.
TIPSoaking beans overnight reduces cooking time and makes them easier to digest. - saute · ~7 min
Brown the ground beef and sausage.
Heat oil in a large heavy-bottomed pot over medium-high heat. Add Portuguese sausage and cook until it releases its fat and starts to crisp, about 3 minutes. Add ground beef and break it up with a spoon, cooking until browned all over, about 5 to 7 minutes.
- saute · ~11 min
Build the aromatic base.
1.Add chopped onions to the pot and cook until softened and translucent, about 4 minutes.2.Stir in minced garlic and chopped bell pepper. Cook until fragrant and pepper softens slightly, about 3 minutes.3.Add diced tomatoes and cook until they break down and release their juices, about 4 minutes. - mix · ~4 min
Bloom the spices and build flavor.
1.Stir in tomato paste and cook for 1 minute to caramelize it slightly.2.Add chili powder and cumin powder. Stir constantly for 30 seconds until fragrant.3.Pour in soy sauce, apple cider vinegar, and brown sugar. Mix well.4.Add the cooked kidney beans and diced fresh pineapple, stirring gently to combine.TIPDon't skip caramelizing the tomato paste — it deepens the savory backbone of the chili. - simmer · ~25 min
Simmer the chili until thick and rich.
Pour in the water, season with salt and black pepper, and bring everything to a gentle boil. Reduce heat to low, cover partially, and let it simmer for 20 to 25 minutes, stirring occasionally. The chili should thicken and the flavors meld together. Adjust salt to your taste.
TIPPartially covering the pot lets steam escape so the chili thickens properly without drying out. - serve
Garnish with fresh cilantro and serve hot.
Ladle into bowls and sprinkle with chopped coriander leaves. Serve over a scoop of sticky white rice for an authentic Hawaiian plate.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use 85% lean ground beef so the chili stays moist without being greasy.
- 2Dice the Portuguese sausage small so it disperses evenly in every spoonful.
- 3Soak kidney beans overnight to ensure they cook evenly and remain creamy.
- 4Bloom the chili powder and cumin for 30 seconds to unlock their full aroma.
- 5Add fresh pineapple at the end of cooking to keep its bright, tropical texture.
- 6Let the chili rest 5 minutes off heat before serving to allow flavors to settle.
- 7For thicker chili, uncover the pot during the last 10 minutes of simmering.
Adapt it for your goals.
Low-oil
Skip the oil and cook the Portuguese sausage first in a non-stick pot to render its natural fat, then brown the ground beef in that rendered fat. This reduces added oil while keeping the savory flavor.
high proteinHigh-protein
Replace half the ground beef with ground turkey or chicken, and add an extra 100g of kidney beans. This boosts protein while lowering saturated fat, ideal for post-workout meals.
jainJain
Omit garlic and onion; use asafoetida (hing) for the savory base, replace ground beef with plant-based crumbles, and use jaggery instead of brown sugar. This keeps the chili compliant with Jain dietary restrictions.
veganVegan
Substitute ground beef with textured vegetable protein (TVP) or lentils, use vegan Portuguese sausage or skip it, and use coconut aminos instead of soy sauce. This makes the chili completely plant-based without losing its island character.
Why this is on our healthy list.
Rich in Dietary Fiber
Kidney beans and fresh pineapple provide a good amount of fiber, which supports digestive health and helps maintain steady blood sugar levels.
Source of Vitamin C
Fresh pineapple and bell pepper contribute vitamin C, an antioxidant that supports immune function and collagen production.
High-Quality Protein
Ground beef and kidney beans together deliver a complete protein profile, helping with muscle repair and satiety.
Iron from Beef and Beans
Both ground beef and kidney beans are good sources of heme and non-heme iron, which is essential for oxygen transport in the blood.
Antioxidant-Rich Spices
Chili powder and cumin contain compounds with antioxidant properties that may help reduce inflammation.
Frequently asked questions
Yes, use one 400g can of kidney beans (drained and rinsed) and add them in step 5, skipping the pressure cooking step entirely.
