Maalaea General Store’s Chef Kathy O’Malley’s Rancher’s Beef Chili Recipe @MaalaeaGeneral

maalaea general store

Photo Courtesy of Maalaea General Store.


Ma‘alaea General Store




I have to use fresh organic greens. They’re good for everyone and they can taste great when prepared correctly. We use Waipoli Farms lettuces, Kula strawberries, Ono Farms for papayas and produce, and buy local and organic whenever possible. The Pecan, Bleu Cheese, Blueberry and Cucumber Salad is the thing I love to make but you have to order our burgers. They are half-pound Black Angus Beef with no fillers, served on a bun that’s freshly-baked on site daily! My husband Ed and I developed our chili recipe specifically with the Ma‘alaea General Store in mind.  It’s a hearty recipe that can be served as it is, or we like to serve it over a scoop of rice and then top it with shredded cheese. The chili is also is used for our chili cheese dog, which is very popular and is available every day at our deli.



When making a homemade tomato sauce (for spaghetti, lasagna, etc.), add a pinch of cinnamon. It adds a complexity of flavor. Just be sure to add it very sparingly, as too much will ruin the sauce.



Rancher’s Beef Chili


Cook 1/2 cup dried red kidney beans according to package directions.


Meanwhile, saute in large pot:

1 onion, chopped

1/4 jalapeno, diced

1/8 c. garlic, chopped


In a separate pan, brown 1 pound Black Angus ground beef. Drain grease. Add hamburger to large pot.



1 bell pepper, chopped

2 cans crushed tomatoes

small pinch cinnamon (not too much!)

1 tablespoon oregano

2 teaspoon cumin

2 teaspoons chili powder

1 cup filtered water

Salt to taste

4 oz pepperoni slices, quartered

Boil, then simmer, covered for 4 hours. Add the cooked kidney beans and heat through.  Serve the next day–the flavors will be even better.

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