Hawaiian Chili - Zippy's Inspired Chili Recipe (2024)

FAQs

What is Zippy's chili made of? ›

In a large saucepan, cook beef and onion over medium heat until no longer pink. Add mushrooms, peppers and garlic, cook and stir 3 minutes, until vegetables are almost tender. Stir in water, tomatoes and taco seasoning. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes.

A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.

The Portuguese immigrants came to Hawaii from the Azores in the late 19th century, introducing their foods with an emphasis on pork, tomatoes and chili peppers, and built forno, their traditional beehive oven, to make pão doce, the Portuguese sweet bread and malasada.

Mayo is the final ingredient that gets added to local Hawaiian-style chili when it is all done cooking. Something incredible happens when you incorporate a few tablespoons of mayo into this pot of chili. The liquid of the chili becomes thick & luscious.

Hawaiian chili peppers.

If you don't have any nearby you can replace with yellow peppers, thai chilies, or red serrano peppers.

Zippy's famous chili. Available in Original Recipe, No Bean, and Vegetarian varieties. All items are cold and require reheating. 2,000 calories a day is used for general nutrition advice, but calorie needs may vary.

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

Canned Puréed Pumpkin

Pumpkin is a great addition to chili because it adds body, providing a natural creaminess and richness to your chili. This helps smooth things out a bit in that sea of meat and beans. It's flavorful too. It has a sweet earthiness to it that, when cooked, gets even tastier.

Saimin, Hawaii's national dish, is a soup with thin wheat noodles and a dashi broth with shrimp, pork and eggs. Japanese, Chinese and Filipino cultural influences come together in a flavorful blend served hot and eaten with chopsticks.

Is Zippy's only in Hawaii? ›

Zippy's grew from simple beginnings in 1966, when brothers Francis and Charles Higa started their first restaurant on King Street in Honolulu. Through their hard work and vision, Zippy's has become a Hawaii institution, with 23 locations on Oahu, Maui, Hawaii Island, and Las Vegas!

Hawaiian chile peppers, botanically classified as Capsicum frutescens, are small but hot peppers that are members of the Solanaceae or nightshade family.

The brown sugar gave it a sweet/tangy flavor that reminded me of BBQ-sauce! Th chili was so good - it was hard to stop eating it! I did had some extra veggies (1 cl. garlic, 1 celery stalk, 1 carrot, 1 bell pepper, 1 hot pepper) and used a can of diced tomatoes rather than tomato juice.

Cooking is often about finding a balance between these basic taste sensations, which is why apple cider vinegar can be exactly what you need to make your pot of chili a little brighter. Acids enhance the salty, umami-rich flavors already present in chili, and round out the sweetness, adding intricacy to the dish.

Good news, it's easier than you think to perk up your pot of chili. All it takes is a splash of vinegar, which I bet you already have in the pantry. Stirred into the pot right before serving, a spoonful of vinegar brightens up the finished product, and gives it that full, rounded taste that was missing.

A recipe dating back to the 1850s describes dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots in an army encampment in Monterrey, of what is now Nuevo León, Mexico.

The ICS defines Traditional Red Chili as "any kind of meat, or combination of meats, cooked with red chili peppers, various spices, and other ingredients. Beans and non-vegetable fillers such as rice and pasta are not allowed."

Traditional red chili often includes cumin, paprika, garlic powder, and onion powder, though it's not limited to these spices. Cincinnati chili, on the other hand, has a sweeter edge with spices like cinnamon, cloves, nutmeg, and allspice. Some recipes also use cocoa powder.

This Texas classic doesn't include beans or tomatoes, only beef, homemade chile paste, and a few flavorings. It's what Texans call a "Bowl o' Red" and tastes intensely of its two main ingredients. Take care to cook the chili at the barest possible simmer to avoid evaporating the sauce before the beef is tender.