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Slow Cooker Hawaiian Beef Chili
Inspired by Zippy's Hawaiian chili: A slow cooker beef chili made with homemade Portuguese sausage, kidney beans, pinto beans, tomatoes, spices, and just a touch of mayonnaise. Served with steamed jasmine rice.
servings: 6
total time: 8 hours
recipe by: Frankie
Ingredients
- PORTUGUESE SAUSAGE:
- 1/2 pound ground pork
- 2 medium garlic cloves, minced
- 1 serrano pepper, minced
- 1 TBSP red wine vinegar
- 2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground cinnamon
- CHILI:
- 1 pound ground beef
- 2 pounds tomatoes, chopped
- 1 yellow onion, chopped
- 2 ribs of celery, chopped
- 1 green bell pepper, seeded and chopped
- 2 TBSP red wine vinegar
- 2 TBSP paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- salt & pepper
- 1/2 cup dried kidney beans, rinsed
- 1/2 cup dried pinto beans, rinsed
- 2 cups water
- 3 TBSP mayonnaise
- RICE:
- 1 1/2 cups jasmine rice
- 2 1/4 cups water
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Directions
- In a large bowl use your hands to mix all the PORTUGUESE SAUSAGE ingredients together until well combined.
- Roll the sausage into balls roughly 2-inches in diameter then flatten them with the palm of your hand into 1/4-inch thick patties.
- Heat a dutch oven over medium heat and cook the patties (in batches if necessary) until browned on both sides and cooked through, about 3 minutes per side then transfer the cooked sausage patties to a paper towel lined plate.
- Place the sausage patties on a cutting board and allow to cool for a few minutes then roughly chop with a knife and set aside.
- Keep any fat in the dutch oven and add the ground beef over medium heat. Cook, while breaking up the beef, until beef is browned, about 6 minutes.
- Stir the tomatoes, onion, celery, bell pepper, vinegar, paprika, oregano, cumin, 1 tsp salt, and 1/4 tsp black pepper in with beef until well combined. Cook, stirring occasionally, for about 5 minutes.
- Stir in the kidney beans, pinto beans, chopped sausage, and the 2 cups of water then use a wooden spoon or spatula to scrape the bottom of the dutch oven to release any stuck on bits.
- Pour the contents of the dutch oven into a 6-quart slow cooker. Place the lid on the slow cooker and cook on LOW until beans are tender, about 7 hours.
- START THE RICE ABOUT 30 MINUTES BEFORE THE CHILI IS DONE: Add the rice and the 2 1/4 cups of water to a medium-size saucepan and stir to combine. Bring to a boil over medium-high heat then cover the pan and reduce the heat to low. Simmer rice over low heat (WITHOUT REMOVING THE LID) for 10 minutes. Turn off the heat and let sit for 15 more minutes (KEEPING THE LID ON).
- Stir the mayonnaise in with the chili until well combined then season the chili with additional salt & pepper to taste.
- Fluff the rice with a fork and serve with the chili.
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