Hawaiian-Style Chili with Portuguese Sausage and Bacon

Ingredients

• 1 tbsp cooking oil
• 1 lb ground beef
• 2 Portuguese sausages, chopped
• 3 slices bacon, chopped
• 1 small onion, diced
• 1/2 cup celery, diced
• 2 tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1 (15 oz) can kidney beans, drained
• 1 (16 oz) can chili beans (with sauce)
• 2 (8 oz) cans tomato sauce
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1/4 cup water
• 1-2 tbsp mayo
• Salt and pepper, to taste

Directions

• In a large pot over medium heat, add the cooking oil and brown the ground beef until no longer pink. Add the chopped Portuguese sausage and bacon and continue cooking until the bacon is rendered and fully cooked.
• Add the chopped celery and onion. Cook for 5-7 minutes, stirring occasionally, until the veggies soften.
• Add the dry spices: chili powder, cumin, and garlic powder. Stir to coat the meat and veggies evenly.
• Pour in the chili beans, kidney beans, tomato sauce, water, brown sugar, and Worcestershire sauce. Mix well and bring to a gentle simmer, stirring occasionally to prevent burning on the bottom.
• Reduce heat to low, cover, and simmer for 20 minutes to let the flavors develop.
• Taste and adjust seasoning. For a rich, creamy texture, stir in 1-2 tablespoons of mayonnaise just before serving. Ladle over a scoop of white rice and enjoy.

From Vince Vasquez / The Tastebud (via Instagram).