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I loooooooooove Zippy’s chili! If you don’t know, Zippy’s is a Hawaiian fast food chain, and one of their most famous dishes is chili. Zippy’s isn’t one of those chilis that burns your tongue off with spice. Instead, it’s got a hint of sweet umami. I always try to stop by Zippy’s when I’m in Hawaii, and apparently, President Obama does too. When I first saw frozen Zippy’s chili at the Asian market, I was so excited, but those things are expensive! So, I’ve been trying for years to recreate Zippy’s chili at home. Every so often I tweak the recipe to try and replicate the exact flavor of Zippy’s, but I always update it here so you have my most recent best attempt. (Last edit on 4/25/21: I updated the photos and tweaked the amount of chicken broth.)
Ingredients for my Zippy’s Hawaiian Chili
In order to recreate Zippy’s to the best of my ability, I literally looked at the ingredient list on one of their frozen packs at the supermarket. I discovered one ingredient that definitely makes this chili Hawaiian. And then I added one other secret ingredient of my own that just takes this chili next level.
For the first ingredient: Portuguese sausage. If you look on the box of frozen Zippy’s chili, you’ll see it in the ingredient list. The trouble is, Portuguese sausage differs WILDLY in flavor from brand to brand. That means your chili is going to taste different depending on what Portuguese sausage you get. I used a Redondo’s brand Portuguese sausage that was labeled “mild” and “sweet.” If you use a hot and spicy version, it will be very different from what I have in my recipe, so be forewarned! I also have used the Mo’ono brand, and that tasted good as well.
My other secret ingredient is this: mayonnaise. I stir in a few tablespoons at the end of cooking to make the chili extra creamy. I can’t actually remember if mayonnaise is listed as an ingredient on the Zippy’s chili packaging, but it works for me. Pro tip: Use Japanese Kewpie mayo if you have it!
Using the Instant Pot to Make Zippy’s Chili
You can make this chili on the stovetop or in a slow cooker. However, after trying both the slow cooker and the Instant Pot, I definitely noticed a more full flavor using the pressure cooker. My recipe calls for one 14 oz can of chicken broth: this is the perfect amount for a pressure cooker, which does not let liquid evaporate during cooking. If using a slow cooker or over stovetop, you will need to add more chicken broth (or water) to make up for the evaporation.
Serve Your Chili the Hawaiian/Japanese Way: Chili Rice
My family has always loved to eat chili over rice. It wasn’t until I moved out to college that I realized not everyone does this. Some of my friends were shocked I ate chili with rice, and I, in turn, was shocked at their shock. Later, I learned that chili rice is pretty common in Hawaii, which is probably how it made its way over into Asian-American cuisine on the mainland as well. All this to say, if you want an authentic Asian/Hawaiian chili experience, serve it over white rice.
Are you ready to make Zippy’s Chili at home? Give this recipe a try!
Instant Pot Zippy’s Chili Copycat Recipe
Recreate Zippy's chili at home with this copycat recipe. Portuguese sausage makes this chili a classic Hawaiian dish. Use Instant Pot, slow cooker, or stovetop, and serve over rice!
4.70 from 139 votes
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Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American, Hawaiian
Ingredients
- 1 lb ground beef
- 5 oz Portuguese sausage mild
- 1 medium onion chopped
- 4 medium stalks celery chopped
- 1 green bell pepper chopped
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp oregano
- 4 cloves garlic minced
- 1 tbsp worchestire sauce
- 1 6 oz can tomato paste
- 1 can pinto beans drained
- 1 can kidney beans drained
- 1 14 oz can chicken broth
- 2 bay leaves
- 3 tbsp mayonnaise
- 1 tsp salt
- 3 cups short grain white rice (optional)
Instructions
Pulse the Portuguese sausage in a food processor until it matches the consistency of ground meat. (The onion, celery, and bell pepper can also be chopped in the food processor if you wish).
Put the Instant Pot on saute and cook the onion, celery, and bell pepper in a little bit of vegetable oil until soft.
Add ground beef and Portuguese sausage and cook until just browned.
Add chili powder, cumin, oregano, and garlic. Saute until fragrant.
Turn off the saute function. Add tomato paste, chicken broth, drained beans, worchestire sauce, and bay leaves. Give a little stir.
Close the Instant Pot, set vent to sealed, and push the chili setting, or cook at high pressure for 30 minutes according to your pressure cooker’s settings. Meanwhile, cook white rice if using.
When Instant Pot is done cooking, release the pressure. Fish out the bay leaves.
Add 3 tbsp mayonnaise and stir to mix. Taste the chili and add salt as needed.
Serve over white rice if desired.
Notes
If using a slow cooker, you can saute your veggies and meat first in a skillet and transfer to the slow cooker. Or you can just dump it all in there, if you’re feeling lazy. Cook on high for 4-6 hours. You may need to add extra liquid.
If cooking on stovetop, follow the same instructions but in a deep dutch oven or pot. Simmer for at least 20 minutes. The longer you simmer, the better the flavor.
My initial recipe used only one cup chicken broth for the Instant Pot. I upped the amount to one 14 oz can (approx 1 1/2 cups) for a less thick chili, but it’s up to your tastes.
My husband prefers that I use only one can of beans for this recipe. He does not love beans. I do. You be the judge.
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Looking for other Hawaiian inspired foods? Try my Portuguese sausage musubi or coconut rose mochi!
asian foodasian fusionchilieasyeasy recipeshawaiian foodinstant pot
