Greek-style chili isn't a traditional Greek dish. It's a Cincinnati creation that blends American chili with Mediterranean flavors. The hallmark is the spice profile: cinnamon, allspice, and oregano in place of just cumin and chili powder. The result is warm, slightly sweet, and aromatic in a way that regular chili isn't.
This version adds two olive oils for extra depth: chipotle infused for smokiness and garlic Mediterranean infused for body. The chili simmers for about 45 minutes. Enough to develop deep flavor without needing all day. Serve it the Cincinnati way: over spaghetti with shredded cheddar and chopped onion, or in a bowl with crusty bread.
Ingredients
- 2 tablespoons Kofinas Chipotle Infused Olive Oil
- 2 tablespoons Kofinas Garlic Mediterranean Infused Olive Oil
- 1 lb ground beef (80/20)
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 can (15 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon unsweetened cocoa powder
- 1 can (15 oz) kidney beans, drained
- 1 bay leaf
- 1½ teaspoons kosher salt
- Freshly ground black pepper
- Cooked spaghetti or crusty bread
- Shredded sharp cheddar cheese
- Diced raw onion
- Hot sauce
Serves 6.
How to Make It
- Brown the beef. Heat 1 tablespoon of chipotle olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it up with a wooden spoon, until no pink remains. Drain off excess fat if needed.
- Add the aromatics. Add the diced onion and remaining tablespoon of chipotle oil. Cook for 4-5 minutes until softened. Add the minced garlic and cook 30 seconds more.
- Bloom the spices. Add the chili powder, cumin, cinnamon, allspice, oregano, and smoked paprika directly to the pot. Stir constantly for 1 minute to toast the spices and release their oils.
- Build the chili base. Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the apple cider vinegar, cocoa powder, salt, and pepper. Add the bay leaf.
- Simmer. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally. The chili should reduce and thicken into a glossy, deep red.
- Add the beans. Stir in the drained kidney beans and the garlic Mediterranean olive oil. Simmer for another 10 minutes to heat the beans through and let the garlic oil meld in.
- Adjust seasoning. Taste and add more salt, vinegar, or a splash of broth if needed. Remove the bay leaf.
- Serve. Ladle over spaghetti or into bowls. Top with shredded cheddar, diced raw onion, and a few drops of hot sauce.
Tips for the Best Greek-Style Chili
Don't skip the cocoa powder. An unsweetened cocoa adds depth and a subtle bitterness that balances the sweetness of the cinnamon and tomatoes. You won't taste chocolate. Just a richer, more complex chili.
Bloom your spices. Adding the chili powder and cinnamon directly to the hot pot for a minute before any liquid intensifies their flavor. Skipping this step gives you a flatter, less aromatic chili.
Use two olive oils. Chipotle olive oil at the start builds the smoky base. Garlic olive oil at the end adds a fresh, savory top note that you'd never get from cooking garlic in from the start.
Simmer uncovered. The chili needs to reduce. Covering the pot keeps too much moisture in, which dilutes the flavor and gives you a watery final product.
Better on day two. Like most stews and chilis, this one is even better reheated. Make it the day before for the best flavor.
Smoky, Warm, and Worth the Hour
Greek-style chili is one of those dishes that ends up in regular rotation once you've tried it. The spice profile is unique, the prep is straightforward, and the leftovers are even better than the original batch. Two olive oils make the difference: our Chipotle Infused Olive Oil for smoky depth and our Garlic Mediterranean Infused Olive Oil for that final fresh punch. Keep both in your pantry and you'll find a hundred ways to use them. From chili to tacos to roasted vegetables. For extra heat, try our Spicy Garlic Infused Olive Oil in place of the chipotle. Made with chili peppers, garlic, and basil in a single infusion, it adds a different warmth than the chipotle oil. The full Infused Olive Oils collection has more flavor combinations to keep your chili rotation interesting.
Frequently Asked Questions
What makes Greek-style chili different from regular chili?
Greek-style chili (also called Cincinnati chili) uses warm Mediterranean spices like cinnamon, allspice, and oregano in addition to the standard chili powder and cumin. It's also typically served over spaghetti rather than as a standalone stew, with toppings like shredded cheddar, diced onions, and beans.
Why does Cincinnati chili use cocoa powder?
Unsweetened cocoa powder adds a deep, complex bitterness that balances the sweetness of the cinnamon and the acidity of the tomatoes. You won't taste chocolate in the final dish. The cocoa just makes the flavor profile richer and more nuanced.
Can I make this in a slow cooker?
Yes. Brown the beef and bloom the spices on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the beans during the last 30 minutes.
How spicy is Greek-style chili?
Moderately spicy. The chili powder and chipotle olive oil add heat, but the cinnamon and allspice balance it out. For more heat, add a chopped jalapeño or a teaspoon of cayenne. For less, reduce the chili powder by half.
What's the traditional way to serve Cincinnati chili?
Two-Way: chili over spaghetti. Three-Way: chili and spaghetti with shredded cheddar on top. Four-Way: add diced onions or kidney beans. Five-Way: everything together. Chili, spaghetti, cheese, onions, and beans.
Can I make this vegetarian?
Yes. Swap the ground beef for 2 cups of cooked lentils or 1.5 cups of TVP (textured vegetable protein) plus a can of black beans. Use vegetable broth instead of beef broth. The texture and flavor still come out great.
