If you’re thinking ham and pineapple – forget it. This chili is a take on a true Hawaiian original – Loco
Moco. This is a monstrous dish served in fast-food stands around the islands and consists of white rice,
a hamburger patty, gravy and a fried egg! Imagine. Our chili stands true to form, albeit a bit spicier and
makes for a great game day brunch. And if you don’t think Olin is loco, just ask Fred Miller.
Level of Difficulty: Easy
2 tablespoons canola oil
1 small onion, diced
2 jalapenos, minced
2 cloves garlic, minced
2 pounds ground sirloin
1 tablespoon ancho chili powder
1 tablespoon cumin
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
3 (10 1/4 oz.) cans of prepared beef gravy
2 tablespoons butter
3 cups cooked white rice
1/3 cup green onions, minced
Heat the canola oil in a large stockpot over medium-high heat. Add onion, jalapenos and garlic and
sauté for 2 minutes. Add ground sirloin and brown well, stirring frequently to break up meat. Drain off
any fat. Add chili powder, cumin, salt, pepper Worcestershire sauce, soy sauce and gravy. Mix well.
Bring to a boil, then reduce heat and simmer for 15-20 minutes.
In a large skillet, melt the butter over medium heat. When the butter foams, crack the eggs into the
skillet and fry until desired doneness.
To serve, spoon ½ cup rice into each bowl, ladle on some chili, top with a fried egg and sprinkle with
green onions. Repeat for remaining servings.
Grated cheese (cheddar or pepperjack)