Don’t wait for it to happen, go make it happen. Never lose hope. Never lose faith. Silence says a lot more than you think. Do the best you can with what you have.
Zippy’s chili is renowned in the islands. It’s sold in the freezer section of most grocery stores, and people buy buckets of it to take to potlucks. It’s basically legendary. While the ingredient list for this recipe is lengthy, trust me when I say it’s worth it. Both my boyfriend and my mother swear this is their new favorite chili. Serve it with steamed white rice or cornbread, and don’t blame me if people start asking you to bring it to potlucks.
- 6 ounces bacon, chopped
- 2½ ounces Portuguese sausage, chopped, or cooked Portuguese Sausage Patties , broken into pieces
- 1 pound 93/7 ground beef
- 1 Maui onion, chopped
- 4 celery stalks, chopped
- ½ green bell pepper, seeded and chopped
- 3 garlic cloves, peeled and finely grated
- ½ teaspoon peeled and grated fresh ginger
- ¼ cup red wine
- 1 cup chicken broth
- Two 8-ounce cans tomato sauce
- 2 bay leaves
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 teaspoons sugar
- 2 teaspoons chili powder
- ½ teaspoon dried oregano
- Pinch of smoked paprika
- ¼ teaspoon ground cumin
- 1 teaspoon Worcestershire sauce
- 2 tablespoons ketchup
- Two 15¼-oz cans kidney beans, rinsed and drained
- 1 to 2 tablespoons Best Foods (or Hellmann’s) mayonnaise
- 3 cups steamed rice or 1 recipe Cornbread , for serving
Line a plate with paper towels and set aside. In a large Dutch oven set over medium heat, fry the bacon and Portuguese sausage until crispy and browned, 5 to 6 minutes, stirring often with a wooden spoon. Remove with a slotted spoon and place on the paper towel–lined plate.
Add the ground beef to the pot and cook, stirring often and breaking up the meat into small pieces, until browned, 7 to 10 minutes. Remove the meat with a slotted spoon and place in a bowl. Drain all but 1 to 2 tablespoons fat from the pan.
Set the pot back over medium heat and add the onion, celery, bell pepper, garlic, and ginger. Cook until the onion is translucent and the celery is soft, 5 to 6 minutes, stirring frequently to prevent burning. Meanwhile, finely mince the fried bacon and Portuguese sausage. Once the onion is translucent, add the beef, bacon, and Portuguese sausage back into the pot. Add the red wine, chicken broth, tomato sauce, bay leaves, salt, black pepper to taste, sugar, chili powder, oregano, paprika, cumin, Worcestershire sauce, ketchup, and kidney beans. Stir with the wooden spoon to combine and bring to a low boil.
Turn the heat to low and simmer for 30 minutes; taste halfway through and adjust the seasoning. The liquid should reduce by at least half. If you like your chili thicker, continue simmering to the desired thickness. When you are ready to serve, remove the pot from the heat and mix in the mayonnaise to taste. Serve with rice or cornbread.