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"Greek-style chili is the basis for an American fave: Cincinnati chili, which is usually served with spaghetti, but here with pita chips. Cincinnati chili with pasta is usually topped with cheddar, but this chili is finished with feta cheese. Both are delicious. For a fun party treat, serve it in single-serve pita chip bags. Trim open the bags down the side, spoon in the chili and top with the garnishes!" —Rach
For more chili inspiration, check out Rach's Meat-Lover's Pizza Chili and Crockpot White Chicken Chili.
Ingredients
- 2 tablespoons EVOO
- 1 onion, finely chopped
- 2 ribs celery, finely chopped
- 1 Cubanelle pepper, seeded and finely chopped
- Salt and pepper
- 4 cloves garlic, chopped
- 2 pounds ground meat (beef or beef and lamb)
- 3 tablespoons Greek chili powder (or Cincinnati chili powder), available online or chili powder blend
- 2 teaspoons dried oregano or marjoram, or 2 tablespoons fresh, chopped
- 1 teaspoon smoked cinnamon or ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon cayenne or espelette
- 1 bay leaf
- 2 tablespoons tomato paste or sundried tomato paste
- 2 cups beef bone broth or stock
- One 14-ounce can crushed fire-roasted tomatoes or crushed tomatoes
- One 14-ounce can red or white beans
- 2 ½ cups crumbled Greek feta cheese
- One family-sized bag of pita chips
Garnishes (pick and choose):
- Sliced green pepperoncini rings
- Chopped seeded tomatoes
- Chopped Kalamata olives
- Chopped parsley
- Finely chopped red or white onion
Yield
Serves: 8
Preparation
Heat large cast-iron skillet or Dutch oven over medium to medium-high heat with EVOO to coat, add onions, celery, Cubanelle, salt and pepper and soften a few minutes.
Add garlic and stir, add the meat and break it up, then season with a little more salt and pepper, chili powder, oregano, smoked cinnamon, allspice, cayenne or espelette and bay leaf. Add paste and stir a minute. Add broth or stock, tomatoes and beans and simmer to thicken, 15 minutes.
For cast-iron skillet, just top and serve. For pan or Dutch oven, pour chili into a casserole dish. Top with half the feta cheese, cover chili with pita chips and top with remaining feta and sliced pepperoncini rings, tomatoes, olives, parsley and/or red or white onion.