Local Style Chili

User rating: (1)

Featured in the Honolulu Star-Advertiser on March 18, 2020.



Local Style Chili

  • 1/2 pound bacon, cut into 1/2 inch pieces
  • 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 (15-ounce) cans red kidney beans or pinto beans
  • 1 (28-ounce) can diced or whole tomatoes
  • 2 (8-ounce) cans tomato puree or sauce
  • 1/2 teaspoon salt
  • Shredded cheese for garnish


In a large pot on medium heat, cook bacon until browned. Drain oil, reserve 2 tablespoons. Add onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano and cayenne pepper. Cook until vegetables are softened. Increase heat to medium high and add ground beef and sausage; cook until browned. Add beans, tomatoes, tomato puree and salt. Bring to a boil, reduce heat to low and simmer for one hour. Remove cover and simmer for another hour, stirring occasionally, until chili has thickened. Season to taste. Best served the next day. Serves 8.

Approximate Nutrient Analysis per serving (not including shredded cheese):
500 calories, 29 g fat, 10 g saturated fat, 90 mg cholesterol, 1400 mg sodium, 29 g carbohydrate, 9 g fiber, 6 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