Zippy’s Chili Recipe

Growing up in Hawaii, one thing you could always count on was Zippy’s. This wasn’t just any fast food spot—it was a local chain that felt like a second home. My mom and hubby both loooooooooove their iconic chili, and I’ve seen the classic Star Bulletin article that first spilled a few inside scoops. Ever since then, people have been trying to recreate that original flavor. Some say Obama even mentioned it once. The truth is, you can’t just throw together ground beef, sausages, and veggies with tomato sauce, a can of tomato paste, and a bit of chili powder and expect it to taste exact. There’s a secret to its sweet, umami, and slightly spicy kick that most copycat versions miss.

Over the years, I’ve made my own tweaked, updated version—first on the stovetop, later in a pressure cooker, and sometimes even the slow cooker. The key? Choosing the right ingredients—a good broth, chicken or beef, a hint of peanut butter or even mayo (yes, really)—makes a super difference. One small box from the market is pretty expensive now and only feeds two people, so trying to make it home-style became a mission. My take is based on some photos I saw online—an awesome mashup of Asian fusion and classic comfort dishes. Cooked and served over steam rice, this bowl of Zippy’s joy has become my go-to when I want to enjoy that nostalgic taste. It’s not the same, but it’s close enough to stop me from needing to stop by every week. Mahalo for the inspiration, Zippy’s!

What is Zippy’s Chili?

Zippy’s chili is a special dish that so many people in Hawaii love, and for good reason—it’s warm, delicious, and packed with flavor you can’t get anywhere else. I’ve made it at home a few times, and while it’s hard to beat the top recipe, the right spices, ground beef, and tomatoes make a huge difference. What I did to boost the taste was add onions, a bit of green chili, and some cheese and sour cream on top, just like how it’s often served with Fries or in a bowl at the restaurant. Some styles even come with extra meat or beef, and that’s become my new favorite. It’s just one of those meals where every bite feels good, and once you try it, you understand why so many love it so much.

Ingredients

• 1 lb ground beef (80/20 preferred)
• 1 mild Portuguese sausage, finely chopped
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 stalks celery, finely chopped
• 1 green bell pepper, finely chopped
• 1 can (15 oz) kidney beans, undrained
• 1 can (15 oz) chili beans
• 1 can (28 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 2 tbsp mayonnaise (Kewpie preferred, stir in at the end)

Kitchen Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Can opener

How to Make Zippy’s Chili?

Step 1: 

In a large Dutch oven or pot, heat over medium heat and brown the ground beef and finely chopped Portuguese sausage (remove casings if needed). Once fully browned, remove the meat and set aside, draining any excess oil.

Step 2: 

In the same pot, add diced onions, chopped celery, bell pepper, and minced garlic. Sauté until softened and translucent, letting the base become fragrant and rich.

Step 3: 

Return the meat to the pot and add all ingredients except the beans and mayo: diced tomatoes, tomato paste, chicken broth or water, chili powder, cumin, oregano, paprika, bay leaf, Worcestershire sauce, salt, and pepper. Stir well, bringing it to a gentle boil.

Step 4: 

Reduce heat to low and let the chili simmer uncovered for at least 30 to 45 minutes, stirring occasionally. This helps the liquid evaporate and builds flavor, reaching your desired consistency—neither too soup-ey nor too dry.

Step 5: 

Mix in the kidney and chili beans (undrained), then stir in 2 tablespoons of mayo just before serving for that Zippy’s-like creamy finish. Use a potato masher or hand blend if you want a smoother texture. Serve hot in bowls, optionally over rice, and enjoy!

Some Tips!

• Cook the onions, garlic, and meat until the smell turns really nice—this brings out a good base flavor.
• Use Portuguese sausage for that unique Zippy’s taste; choose mild if you don’t prefer too much heat, but it can be substituted with hot if you like it spicy.
• Drain the oil after browning the meat to avoid a greasy texture.
• Add your chili powder and spices early to make the mix richer and more balanced.
• Stir in a little bit of mayonnaise at the end to smooth everything out and deepen the flavor.
• When serving, keep your sizes reasonable—especially if you’re eating it with rice.
• Don’t skip any ingredient; everything adds to the final taste.

How to Store Leftovers?

When you have leftover chili, the best way to save it is by placing it in a closed, airtight container or resealable bag and storing it in the fridge for up to 2 days. For a longer stretch, freeze it in portion size packs, lying flat if possible, and always label with the date—this keeps it safe in the freezer for up to 3–4 months without changing the texture. When you’re ready to reheat, you can either thaw overnight and warm it on the stove over medium-low heat in a pot, or just zap a single bowl in the microwave for one minute, then mix, and give it additional 30-second bursts, stirring until fully heated through. If you’re warming a large amount, I’d suggest the stove instead to keep that homemade richness in every bite and satisfy the next-day craving.

What to Eat with this Zippy’s Chili?

Back home in Hawaii, my family always loved to eat Zippy’s chili over hot white rice, which is such a common and comforting local tradition in many Japanese-American and Asian-American homes. When I moved to the mainland for college, I realized not everyone does that—my friends were honestly shocked! But to keep it authentic, I still serve mine with rice or pair it with cornbread, which makes a classic combination. Other tasty options include adding some sausages on the side, or topping a bowl with corn chips for a fun crunchy twist. To finish the meal, there’s nothing better than a cold glass of iced tea to balance the rich taste and let you truly enjoy the full experience.

FAQs

What is in Zippy’s chili?

Zippy’s Chili includes ground beef, Portuguese sausage (usually pork), kidney beans, dark red beans, and tomatoes, all simmered in water with a blend of spice, salt, sugar, and savory flavoring. Some versions also contain sodium phosphate, oleoresin paprika, erythorbate, and nitrite for preserved taste, while bleached enriched flour, wheat, enzyme, and baking agents may be added in certain brand mixes to enhance texture and keep it improved.

Are Canned Beans Okay to Use?

Absolutely! Canned beans are super convenient and work great in this recipe—just make sure to drain and rinse them well before adding.

Is Ground Turkey a Good Swap for Beef?

Definitely! Ground turkey is a great leaner alternative and can be used in place of beef without losing flavor.

What Are Some Great Additions on Top of Zippy’s Chili?

Tasty toppings like shredded cheese, sour cream, chopped green onions, and jalapeños make perfect additions to elevate the flavor.

Conclusion

This copycat Zippy’s Chili Recipe has become my go-to when I want something warm, simple, and delicious to make on a cozy night in. It’s the kind of dish you’ll want to share with friends or just keep to yourself when you need comfort in a bowl. Every time I make it, it brings back memories of home, and honestly, it’s too perfect not to pass on. If you’re into easy meals that hit the spot, don’t forget to subscribe to the blog—I’ve got more recipes like this waiting to be served.

Zippy’s Chili Recipe

Recipe by Emily HarperCourse: DinnerCuisine: Hawaiian, AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

344

kcal

Total time

55

minutes

Zippy’s Chili is a beloved Hawaiian comfort dish made with hearty ground beef, kidney beans, and rich spices. Often served over rice or fries, it’s warm, flavorful, and perfect with toppings like cheese, onions, or sour cream—bringing a taste of Hawaii to every bite.

Ingredients

• 1 lb ground beef (80/20 preferred)

• 1 mild Portuguese sausage, finely chopped

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 2 stalks celery, finely chopped

• 1 green bell pepper, finely chopped

• 1 can (15 oz) kidney beans, undrained

• 1 can (15 oz) chili beans

• 1 can (28 oz) diced tomatoes

• 1 can (6 oz) tomato paste

• 2 cups beef broth

• 1 tbsp chili powder

• 1 tsp cumin

• Salt and pepper, to taste

• 1 tbsp brown sugar

• 1 tbsp Worcestershire sauce

• 2 tbsp mayonnaise (Kewpie preferred, stir in at the end)

Directions

• In a large Dutch oven or pot, heat over medium heat and brown the ground beef and finely chopped Portuguese sausage (remove casings if needed). Once fully browned, remove the meat and set aside, draining any excess oil.
• In the same pot, add diced onions, chopped celery, bell pepper, and minced garlic. Sauté until softened and translucent, letting the base become fragrant and rich.
• Return the meat to the pot and add all ingredients except the beans and mayo: diced tomatoes, tomato paste, chicken broth or water, chili powder, cumin, oregano, paprika, bay leaf, Worcestershire sauce, salt, and pepper. Stir well, bringing it to a gentle boil.
• Reduce heat to low and let the chili simmer uncovered for at least 30 to 45 minutes, stirring occasionally. This helps the liquid evaporate and builds flavor, reaching your desired consistency—neither too soup-ey nor too dry.
• Mix in the kidney and chili beans (undrained), then stir in 2 tablespoons of mayo just before serving for that Zippy’s-like creamy finish. Use a potato masher or hand blend if you want a smoother texture. Serve hot in bowls, optionally over rice, and enjoy!

Notes

• Cook the onions, garlic, and meat until the smell turns really nice—this brings out a good base flavor.
  Use Portuguese sausage for that unique Zippy’s taste; choose mild if you don’t prefer too much heat, but it can be substituted with hot if you like it spicy.
  Drain the oil after browning the meat to avoid a greasy texture.
  Add your chili powder and spices early to make the mix richer and more balanced.
  Stir in a little bit of mayonnaise at the end to smooth everything out and deepen the flavor.
  When serving, keep your sizes reasonable—especially if you’re eating it with rice.
  Don’t skip any ingredient; everything adds to the final taste.