Paniolo Chili


If you crave a chili loaded with protein, this chili is the one for you. I consider this the ultimate comfort food and perfect to have on a cold winter's evening. Paniolo is the Hawaiian word for cowboy. This is a dish that originates with the cowboys of the Big Island.




  • 1-1/2 pounds beef chuck roast
  • 1-1/2 pounds pork butt (or country style ribs)
  • 1/3 cup olive oil
  • 1-1/2 pounds Portugese sausage
  • 1-1/2 pounds ground beef
  • 1-1/2 pounds chicken thighs
  • 3 large red onions
  • 3 large green peppers
  • 6 cloves garlic, chopped
  • 3 16-ounce cans tomatoes, undrained
  • 3 16-ounce cans beans (mixture of black and kidney beans)
  • 1 8-ounce can tomato paste
  • 5 tablespoons chili powder
  • 1-1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes



Step 1: Cut chuck roast and pork butt into manageable pieces. In large skillet or dutch oven, heat oil over high heat and saute meat until brown.
Step 2:  Add sausage, ground beef, and chicken thighs, and saute until brown.
Step 3: Drain fat.  Add onions, green peppers, and garlic. Saute until onion is translucent. 
Step 4: Add remaining ingredients and simmer for 3 to 4 hours.  Add additional spice if needed.  Cook for 3 to 4 hours until meat is tender and falls aparts and shreds easily.


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