Zippy’s Chili Dupe

If you’ve ever been to Hawaii, there is a very good chance someone has told you to go to Zippy’s. Now, my first visit to Hawaii was back in 2019, and one of the very first stops we made was Zippy’s. It’s a fast-casual Hawaiian institution known for hearty lunch plates and island-style comfort-food classics. One dish completely caught me off guard, though, was the chili. There was something about it that felt different from any chili I had grown up eating. It was rich but not heavy, savory with just the right amount of spice, and just incredibly comforting. What really sealed it for me was eating it with rice. That combination was right up my alley and felt instantly familiar, almost like a bridge between Hawaiian plate lunch culture and the comforting meals I gravitate toward. Ever since that trip, I have found myself craving Zippy’s chili constantly. I set out to recreate it at home in a way that felt true to the original while remaining easy and approachable. So today, we’re making it in the Instant Pot to make it super easy.

Zippy’s Chili and Its Cultural Impact in Hawaii

Zippy’s was founded in 1966 in Honolulu and has since become one of Hawaii’s most recognizable local restaurant chains. For generations of locals, Zippy’s is not just a restaurant. It is a part of everyday life. From late-night cravings to family meals to post-work comfort food, Zippy’s has been there through it all.

Their chili is one of the most iconic items on the menu. It shows up everywhere. On its own. Over rice. On chili spaghetti. Paired with fried chicken or loco moco. It is a true staple. What makes Zippy’s chili special is that it doesn’t try to be a traditional Texas-style chili or a thick Midwestern version. It sits in its own lane. The texture is looser and smoother. The flavor is deeply savory with subtle spice rather than overwhelming heat. There is a gentle sweetness from the aromatics, umami from the meat and seasoning, and a richness that keeps you going back for another bite.

Another key element is how well it pairs with rice. This is not an afterthought. It is intentional. The chili is seasoned and balanced to be perfect for soaking into rice, creating a comforting, filling meal rooted in local Hawaiian food culture.

How to Make Zippy’s Chili at Home

This Zippy’s chili dupe is made using the Instant Pot to keep things efficient while still developing layers of flavor. The process is straightforward and beginner-friendly, but the results taste like something that has been simmering all day.

Prep the Ingredients

Start by prepping all of your ingredients. The base of this chili relies heavily on aromatics, which are essential for building flavor.

Dice one white onion, one green bell pepper, and four stalks of celery. These three ingredients form the backbone of the chili and give it that signature Zippy’s flavor. Set them aside once diced.

Next, dice the Portuguese sausage into small pieces. Portuguese sausage is a key component here, adding smokiness, salt, and depth that set this chili apart from typical beef chili recipes.

Cook the Chili

Turn the Instant Pot to sauté mode on high. Add a splash of oil, then add the diced onion, green bell pepper, and celery. Sweat the vegetables for 2 to 3 minutes until they begin to soften and become fragrant. You are not looking for browning here, just a gentle cook to release their natural sweetness.

Add the diced Portuguese sausage and ground beef. Continue cooking while breaking up the meat with a wooden spoon. Let the meat brown and render slightly to build flavor throughout the chili.

Season the mixture with chili powder, garlic powder, cumin, oregano, cayenne pepper, red chili flakes, and chicken bouillon. Stir well and continue cooking for another 1 to 2 minutes. This step is important because it allows the spices to bloom and fully release their aroma and flavor. Then, pour in one can of chili beans, tomato sauce, and one cup of water. Add Worcestershire sauce, fish sauce (optional), and two bay leaves. Mix everything thoroughly to ensure the seasonings are evenly distributed.

Place the Instant Pot lid on and set it to pressure cook on high for 25 to 30 minutes, or use the chili setting if your model has one. Once the cooking time is complete, perform a quick release. After opening the lid, remove the bay leaves. Stir in the Kewpie mayo at the very end. This adds a subtle creaminess and richness that helps mimic the smooth, comforting texture of Zippy’s chili. Taste and make any final seasoning adjustments as needed.

How to Serve Zippy’s Chili

To serve, ladle the chili into a bowl. Place a ball of freshly cooked white rice right in the center. Garnish with furikake and enjoy!

Zippy’s Chili Rice Dupe

4.5 from 43 votes

Servings

6

servings

Prep time

5

minutes

Cooking time

40

minutes

Ingredients

US Metric

• 1.5 lb 1.5 Ground Beef

• 5 oz 5 Portuguese Sausage

• 16 oz 16 Chili Beans in Mild Chili Sauce

• 15 oz 15 Tomato Sauce

• 1 1 White Onion

• 1 1 Green Bell Pepper

• 4 4 Stalks Celery

• 1 cup 1 Water

• 4 tbsp 4 Kewpie Mayo

• 1 tbsp 1 Oil

• Seasonings:

• 3 tbsp 3 Chili powder

• 1 tbsp 1 Garlic Powder

• 1 tbsp 1 Cumin

• 1/2 tbsp 1/2 Oregano

• 1/2 tbsp 1/2 Cayenne Pepper

• 1/2 tbsp 1/2 Red Chili Flakes

• 1 tbsp 1 Fish Sauce

• 1 tbsp 1 Chicken Bouillon

• 1 tbsp 1 Worcestershire Sauce

• 2 2 Bay Leaves

• Accompaniments and Garnish:

• Cooked White Rice

• Furikake

Directions

• Prep work:
• Dice the white onion, green bell pepper, and celery. Set aside. Then dice the Portuguese sausage into small pieces
• Cook the Chili:
• Set the Instant Pot to sauté on high. Add a splash of oil, then add the onion, bell pepper, and celery. Cook for 2 to 3 minutes until softened and fragrant. Add the Portuguese sausage and ground beef. Cook for another 2-3 minutes, breaking up the meat, until lightly browned
• Stir in chili powder, garlic powder, cumin, oregano, cayenne pepper, red chili flakes, and chicken bouillon. Cook for 1 to 2 minutes to bloom the spices
• Add the chili beans, tomato sauce, water, Worcestershire sauce, fish sauce, and bay leaves. Stir well. Secure the lid and pressure cook on high for 25 to 30 minutes or use the chili setting. Quick release when finished
• Remove bay leaves, then stir in Kewpie mayo. Taste and adjust seasoning as needed
• Serve:
• Ladle chili into a bowl. Add a ball of white of rice in the center and garnish with furikake. Enjoy!

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