Local Style Chili
Have you ever had one of those days where nothing went right. I got up bright and early and made a magical tofu scramble it was picture perfect as my friends and family would say. That was the last magical thing that happened. After I cleaned up breakfast I immediately started on what I thought would be today's post. Im not sure what happened but instead of a crumble I got a melty gooey mess. The insides of that first post were absolutely perfect. I had officially perfected it after years of trying, unfortunately the crumble topping didn't crumble. So since I knew no amount of photo styling could make this dish look pretty. So I decided it's only 11 am on a Saturday I could make something else for today's post. Enter today's chili. I am a serious chili connoisseur. The funny part is though I hate beans. I will eat beans but beans just aren't my jam. If you look at my bowl after dinner I will have a bowl filled with beans left.
Continue my bad day...I can make this chili blind folded most days. I know how much sausage, bacon, and ground meat just by eyeballing it. Seasoning perfectly without a measuring cup had been my gift. Until today that is. Man I couldn't catch a break. I knew that my family likes to come pick up chili anytime I make it so I needed a large batch. What I didn't expect was for my bad luck and fowl mood to pour into my food. After doing this recipe so many times I couldn't believe when I finally decided to taste test it...it was so salty I couldn't believe it. Now panic mode. My grandmother came downstairs and found me sitting on the floor stressing out because I had already told everyone to be here at 6:30 and its 5:45 and my chili needed help. She looked at me and said toss in a peeled potato and walked away like it was no big deal. So I did just that and in 25 minutes the salt problem was non existent and I was left with great tasting chili. Now the cornbread that was another problem for another post on another day.
After living in the mainland awhile I noticed they eat chili a little differently than us back home in Hawaii. It was missing something that I thought was pretty standard. Rice. Sticky Japanese rice. Trust me before you think Im crazy. Get a bag of calrose rice or medium grain rice. Make as directed and place a scoop of it underneath your chili. Top with green onions and cheese.
Local Style Chili
3 tablespoons of extra virgin olive oil
30 oz tomato sauce – I used organic tomato sauce from Costco
2 pounds of ground beef
5 oz bacon chopped
10 oz of Portuguese sausage chopped (Smoked kielbasa will do if you don’t have this sausage around)
1 large onion chopped
2 cloves of garlic minced
¼ cup of brown sugar
½ cup of chili powder
1 tablespoon of smoked paprika
3 teaspoons of cumin
3 teaspoons of coriander
2 teaspoon of crushed red peppers
1 tablespoon of oregano
1 tablespoon of granulated garlic
1 teaspoon of ground black pepper fresh
15 oz of water
30 oz of dark kidney beans – drained and rinsed
chopped green onions
2 cups of white calrose rice cooked
Serves 6 people
1. In a large stockpot add olive oil, garlic, onions, bacon, ground beef, sausage and turn on to medium high heat.
2. Constantly stirring till the meat is browned. Add in all the dry seasonings and sugar. Keep stirring make sure to cover all the meat evenly with the seasoning.
3. Add in tomato sauce and water. Bring to a boil then bring down heat to a medium and let simmer for an hour. Making sure to occasionally stir. Add in beans and simmer for another hour.
4. Serve in a bowl with rice and topped with cheese and green onions.