Hawaiian-Style Chili with Rice (Kid-Friendly, No Beans)

This Hawaiian-style chili with rice is a comforting, kid-approved meal inspired by Zippy’s Chili from Hawaii - the dish my kids couldn’t stop talking about after our trip. While it’s not a classic Japanese dish, it’s become a regular on our family table thanks to its mild flavor, no beans, and simple ingredients.

Unlike Texas-style chili, Hawaiian chili is smoother, slightly sweet, and often served over rice instead of with cornbread. My version keeps the spices gentle, skips the heat, and adds Portuguese sausage for that signature island flavor - perfect for families and kids!

Why You’ll Love This Hawaiian Chili

Mild and kid-friendly (no spicy heat)
No beans, just hearty meat sauce
Perfect for meal prep and leftovers
Comfort food served over rice

RECIPE

Servings: 7-8

Time: 40 min

Ingredients:

1/2 onion
3 ribs celery
1 bell pepper
2 cloves garlic
1 lb ground beef
4 oz Portuguese sausage

Seasoning:

1 tsp chili powder
1 tsp dried oregano
1 tsp paprika powder
1 tsp cumin powder
2 tbsp Worcestershire sauce (I used Okonomi sauce)
1 tbsp soy sauce
1 packet vegetable stock powder
2 bay leaves
2 cups tomato sauce
1 cup water
salt

For serving:

cooked rice
shredded cheese (I like mexican blend)
chopped scallions

Instructions:

Prepare the Vegetables
Finely chop the onion, celery, bell pepper, and garlic.
Slice the Portuguese sausage into small pieces - peeling off the casing first if you prefer a smoother texture.
Smaller cuts help the chili stay cohesive and kid-friendly.
Sauté the Vegetables
Heat a bit of cooking oil in a large pot over medium heat.
Add the garlic, onion, celery, and bell pepper along with a pinch of salt.
Stir-fry until the vegetables are softened and fragrant, about 5–7 minutes.
Cook the Meat
Add the ground beef and chopped Portuguese sausage to the pan.
Break up the beef with a spatula and cook until it’s about halfway done.
The meat will continue cooking as the chili simmers, keeping it tender and juicy.
Season and Simmer
Add the chili powder, oregano, paprika, cumin, soy sauce, Worcestershire sauce, vegetable stock powder.
Pour in the water and tomato sauce.
Add the bay leaves.
Bring everything to a gentle boil, then lower the heat and let it simmer for 20 minutes, stirring occasionally.
The sauce should thicken slightly and develop a rich, comforting flavor without any spiciness.
Serve Hawaiian-Style
Remove the bay leaves.
Spoon the chili generously over warm cooked rice.
If you like, top with shredded cheese and chopped scallions.

My Kitchen Tool:

SHOP MORE

Why I cooked Vegetables First

Vegetables soften nicely and release their natural sweetness
Garlic/onion aroma forms a gentle flavor base (great for kid-friendly dishes)
Less aggressive browning meat with the moisture from the veggies = smoother, milder chili
Works best for saucy and smooth chili

Tips & Variations

Extra mild: This recipe is already gentle, but you can reduce chili powder to 1/2 tsp for making it extra mild
Meal prep: The chili tastes even better the next day and reheats beautifully.
Freezer-friendly: Freeze the chili (without rice) for up to 2 months.
Beans lovers: Please feel free to add the cooked kidney beans after adding the meat!
Mayonnaise addition: My friend in Hawaii stirs in a few table spoons of mayonnaise for the creamier soup