Copycat Zippy’s Chili Recipe (The Perfect Dupe)

If you’ve ever eaten at Zippy’s in Hawaii, you know their chili is unlike any other—it’s hearty, mildly spiced, and rich with a signature creaminess from the secret ingredient. This copycat Zippy’s chili recipe recreates that unique flavor right at home, right down to the signature spoonful of mayonnaise stirred in at the very end.

Why I Love This Chili Recipe

I still remember my first bowl of Zippy’s chili. It was a rainy afternoon in Honolulu, so I decided to head into town and find a Zippy’s Hawaii restaurant since a beach day wasn't in the cards. I had heard of their chili before, but never really thought anything of it. I mean, how different can chili be? One bite in, I realized this wasn’t like any chili I’d had before—mild but flavorful, thick yet silky, and somehow… creamy. When a friend let me in on the secret—that little scoop of mayonnaise folded in before serving—I was inspired and had to recreate it in my own kitchen.

I’ve tested and tweaked this recipe a few times until I got a near match for the real thing. I’ve learned to build the flavor in layers—browning the beef for depth, seasoning with a light hand so nothing overpowers, and letting the sauce simmer slowly until it clings to the spoon. Like in Hawaii, I love serving it over a mound of hot rice or with a side of buttered bread, or this Fat Daddy's cornbread, and I can confirm it tastes just as good the next day… if there’s any left to reheat!

Ingredients You’ll Need

• 1 lb ground beef
• 4 oz Portuguese sausage, mild
• 1 medium onion, chopped
• 4 medium stalks celery, chopped
• 1 green bell pepper, chopped
• 1 tablespoon chili powder, depending on spice tolerance
• 1 tablespoon cumin
• 1 tablespoon oregano
• 4 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 6 tablespoon tomato paste (about 4 oz)
• 1 can pinto beans, drained
• 1 can kidney beans, drained
• 14 oz chicken broth
• 2 bay leaves
• 3 tablespoon mayonnaise
• 1 teaspoon salt
• 2 cups short-grain white rice (optional, for serving)

How To Make Zippy’s Chili Recipe

Step 1 – Prep the Vegetables and Sausage

Pulse the Portuguese sausage in a food processor until it resembles ground meat. You can also use the processor to chop the onion, celery, and bell pepper if you prefer.

Step 2 – Sauté the Aromatics

Heat a splash of vegetable oil in a large pot over medium heat. Add the onion, celery, and bell pepper to the pot, cooking for a few minutes until softened.

Step 3 – Brown the Meats and Spices

Add the ground beef and Portuguese sausage. Cook until the meat has just browned, then stir in chili powder, cumin, oregano, and garlic. Sauté for 1 minute until fragrant.

Step 4 – Build the Chili

Stir in tomato paste, chicken broth, drained beans, Worcestershire sauce, and bay leaves. Mix gently to combine these ingredients. 

Step 5 – Simmer, Finish, and Serve

Cover with a lid, reduce heat to low, and cook for 45 minutes. Remove the bay leaves, stir in mayonnaise, and add a pinch of salt to taste. Serve warm over rice if desired or eat it alone in a big bowl.

My Expert Tips Section

• Why Portuguese Sausage Works – Portuguese sausage (like linguiça) adds smoky, garlicky depth you won’t get from ground beef alone. Pulsing it in the food processor means it blends evenly into the chili instead of sitting in big slices.
• Layering Spices Early – Adding chili powder, cumin, oregano, and garlic right after the meat browns lets them toast in the rendered fat. This step “blooms” their essential oils, giving the chili a deeper, rounder spice flavor. Skipping it can leave the seasoning tasting flat.
• Tomato Paste for Umami – Tomato paste is highly concentrated, so cooking it into the meat mixture before adding broth wakes up its natural sweetness and adds a savory backbone to the chili.
• Mayonnaise Magic – Zippy’s signature twist, mayonnaise emulsifies into the chili, giving it a silky texture and mellow richness without tasting like mayo. Stir it in off the heat to keep the emulsion smooth.
• Rice Is More Than a Side – In Hawaii, chili over short-grain rice is standard. The rice soaks up the sauce and balances the spices, making each bite heartier. If you’re skipping rice, serve with crusty bread for the same “scoop and soak” effect.
• Simmer Time = Flavor Time – That 45-minute low simmer isn’t just about tenderizing ingredients, it’s when the flavors meld. You’ll notice the difference if you taste it at 15 minutes versus the full cook time. Trust me, try it!

Copycat Zippy’s Chili Recipe FAQs

Can I make this chili ahead of time?

Yes! In fact, like most chilis, this copycat chili develops even more flavor after a night in the fridge. The spices have time to blend and mellow, and the texture becomes even richer. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it’s too thick.

Can I freeze it?

Absolutely. Chili freezes really well, making it a great make-ahead meal. Let it cool completely before portioning into airtight containers or freezer-safe bags. Store in the freezer for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat slowly on the stovetop.

Do I have to use mayonnaise?

The small spoonful of mayonnaise at the end is a signature part of authentic Zippy’s chili—it adds creaminess and a subtle tang that makes the flavor unique. If you prefer a lighter finish or don’t enjoy mayonnaise, you can omit it or swap it for sour cream. The chili will still be hearty and delicious, but it won’t have quite the same silky texture.

Can I make Zippy's chili in a slow cooker?

Yes! To adapt this recipe for a slow cooker, brown the beef, sausage, and aromatics (onion, celery, garlic) in a skillet first to build flavor. Then transfer everything to your slow cooker along with the remaining ingredients. Cook on low for 6–8 hours or high for 3–4 hours, stirring occasionally if possible. Add the mayonnaise right before serving, just as you would with the stovetop method.

My Final Thoughts

This Zippy’s chili recipe nails the smoky, rich, and slightly creamy flavor that makes the Hawaiian classic so famous. Whether you serve it over rice or straight from the bowl, it’s a comforting, hearty meal that tastes just as good at home as it does in the islands. Make sure to leave a comment and review if you try this recipe. I love hearing from you!

More Hawaii-Inspired Recipes

• Hawaiian beef stew
• Huli huli chicken
• Chicken long rice
• Hawaiian banana bread