Local Style Chili

User rating: (1)

Featured in the Honolulu Star-Advertiser on April 6, 2016.



Local Style Chili

  • 1/2 pound bacon
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 8 cloves garlic, minced
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 pound lean ground beef
  • 1 pound Portuguese sausage
  • 2 cans (15 ounces each) red kidney beans or pinto beans
  • 1 can (28 ounces) diced or whole tomatoes
  • 2 cans (8 ounces each) tomato puree or sauce
  • 1/2 teaspoon salt plus more to taste
  • Shredded cheddar cheese for garnish


Cut bacon into 1/2-inch pieces. On medium heat, cook bacon in a large pot until browned. Drain all but 2 tablespoons oil. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. Cook until vegetables are softened. Increase heat to medium high and add ground beef and sausage; cook until browned. Add beans, tomatoes, puree, and 1/2 teaspoon salt. Bring to a boil, reduce heat to low and simmer for one hour. Remove cover and simmer another hour, stirring occasionally until chili is thickened. Add more salt to taste. Best served the next day. Makes 8 servings.

To drain oil from browned meat - tilt pan and use a large baster to remove excess oil without losing any meat.

Approximate Nutrient Analysis per serving (not including more salt to taste or optional cheese):
520 calories, 28 g fat, 10 g saturated fat, 90 mg cholesterol, greater than 1600 mg sodium, 38 g carbohydrate, 9 g fiber, 12 g sugar, 32 g protein


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I love this recipe. In the past, the recipe would have an option to half the recipe. Possible to reinstate that feature?

by ANONYMOUS on 6/18/2018