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  • Total Time: 1 hour
  • Yield: 8 servings 1x


Units Scale
  • 2 lbs. ground beef (85/15)
  • (1) 5oz. mild Portuguese sausage (linguica), finely chopped (I chop it in a food processor)
  • 1 cup celery, finely chopped (about 4 stalks)
  • 1 large sweet onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 tsp grated fresh ginger
  • 4 cloves grated fresh garlic
  • 3 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • (4) 15.5oz. cans kidney beans, rinsed & drained
  • (2) 6oz. cans tomato paste
  • 2 tsp. chicken boullion
  • 56 cups water
  • 2 bay leaves
  • 2 tsp. sugar, to taste
  • 1 T. Worcestershire sauce
  • 2 tsp. red wine vinegar
  • salt and pepper to taste
  • 1/4 cup mayonnaise


  • 6 cups steamed rice
  • shredded cheddar cheese & chopped green onion


  1. Heat a large pot or dutch oven over medium high heat, add the ground beef & season with salt & pepper. Stir often while also breaking up the meat into small pieces, until browned. Turn off the heat & remove the beef with a slotted spoon into a bowl. Drain all but 1/4 cup of fat from the pot (reserve the excess beef fat for another use).
  2. Set the pot back over medium heat and add the finely chopped Portuguese sausage. Cook until browned, about 5 minutes. Add in the finely chopped onion, celery and green bell pepper. Cook, stirring often, until the vegetables are softened, about 5 minutes. Add in the spices along with the fresh grated garlic & ginger, cook for a few minutes, stirring often.
  3. Add in the tomato paste, water, chicken bouillon, bay leaves, sugar, Worcestershire sauce, kidney beans, cooked ground beef & vinegar. Stir to combine and season with a bit of salt & pepper. Once the chili has come to a low boil, turn the heat to low and leave to simmer for 15 minutes. Taste at this point and adjust seasoning with salt as necessary. Cook for another 15 minutes to allow flavors to come together. When chili is done cooking, remove the pot fro the heat and mix in the mayonnaise. Serve chili over rice and top with cheddar cheese & green onion.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dinner