When I thought about adding a Family Recipes section of my blog, I knew that I wanted to include recipes from every part of my family. This is one of the first dishes I ate at my in-laws’ house. You may be wondering what Greek Chili is. If you’re familiar with Cincinnati Chili or Skyline Chili, this is along the same lines. It is full of warm spices, and it’s even better prepared a day ahead. We like to eat ours served over spaghetti with cheddar cheese, oyster crackers, and diced onion. 

I made this recipe a while back as a special request from my husband and had plenty leftover to stick in the freezer. Hubby and I just got home from a road trip to Idaho, only to have our tax person coming this afternoon. I was happy to have a big ziploc bag full of this ready to go so I don’t have to cook dinner tonight! 

The original recipe calls for the chili to be cooked on the stove uncovered. I chose to put mine in the crockpot with the lid on. We have kitties who don’t need any temptation to jump on the counter! Have you ever had Greek Chili? Let me know in the comments!

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Greek Chili

Ingredients

• 2 lbs. ground beef, ground turkey, or ground buffalo
• 2 large onions, chopped fine
• 2 small cans tomato paste
• 1 t cinnamon
• 1 t allspice
• 1 t ground red pepper (cayenne)
• 1 t cumin seed
• 1 t red pepper flakes
• 2 cloves garlic, chopped
• 1 ½ T white vinegar
• 2 T chili powder, or less
• 5-6 bay leaves
• 2-3 dashes worchestershire sauce
• 4 C water (reduce by 1/2 C if you make yours in the crockpot)
• Salt to taste.

Instructions

1. DO NOT brown meat – break up into water, add all other ingredients, simmer (don’t boil) uncovered for four hours. (Or you can cook on low in the crock pot for 6-8 hours) Serve over spaghetti noodles. Top with grated cheese, chopped onions and oyster crackers. (This is best made the day before.)

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