Greek Chili

Greek Chili mains This dish has the same flavors of my classic greek baked beans recipe (gigantes) but made into a fabulous chili! Greek Bolognese Greek Chili Greek

This Greek Chili is a classic comfort food with a Mediterranean feel! With warm and cozy flavours - perfect for a hearty Greek dinner on a cold or rainy day! This dish has the same flavors of my classic greek baked beans recipe (gigantes) but made into a fabulous chili! It comes together quickly - no need to simmer for hours, a great midweek meal made stovetop. This is definitely not a chili you will find in Greece but it’s a chili I think you will love.

Greek Chili

Greek Chili Recipe Ingredients

  • OLIVE OIL: For sautéing the aromatics
  • GROUND BEEF: Lean ground beef is what I use but you could easy trade it for ground turkey or do a combo of ground beef and ground sausage.
  • CARROTS, CELERY, & RED BELL PEPPER: These add loads of flavor the chili.
  • ONION & GARLIC: Use either a red or yellow onion and as much or as little garlic as you prefer
  • SPICES: I use a combo of chili powder, paprika, dried oregano, and chili flakes or alternatively 1/2 teaspoon cayenne pepper. These flavors resemble my gigantes. See below for other flavor profile option.
  • TOMATO PASTE & CRUSHED TOMATOES: The tomato paste adds richness and the finely minced ro crushed tomatoes make the base of the soup.
  • STOCK/BROTH: I like to use chicken broth for a lighter flavor but you can also use beef broth or vegetable broth.
  • WHITE BEANS: Add oats of protein to the chili and are my fav. For a more typical chili blend you could add in some kidney beans or use a medley of beans.
  • KALE/SPINACH: I always love to add some greens and I add in whatever I have on hand. If you are not a fan of greens then simply omit.
  • FRESH HERBS: I like to use a combination of fresh parsley and fresh dill. It’s the perfect combo of flavor with this Greek Chili - but if you are not a fan of dill simply omit and stick to parsley.
  • CHANGE FLAVOR PROFILE: Flavor Profile: For more of a Greek bolognese type flavors (makaronia me kima/spaghetti and meat sauce) add in ¼ teaspoon ground cinnamon and 1/8 teaspoon ground cloves or allspice and a bay leaf - no cumin in this chili though. Of course you could always change it totally going the texmex route but that would mean it’s not a Greek Chili anymore. Another popular add in for a lot of chilis and stews is Worcestershire sauce - feel free to add a dash or two if you would like.

Greek Chili

How To Make Greek Chili (detailed instructions in recipe card below)

  1. Saute Vegetables: Saute onion, carrot, celery and bell pepper 5-7 mins
  2. Brown Meat: Saute ground beef 5-7 mins
  3. Add Tomatoes, Tomato Paste, Garlic & Spices: Stir in the tomato paste, garlic and spices and cook 1 min.
  4. Add Tomatoes, Beans & Stock: Stir in the crushed or finely chopped tomatoes, bens and stock and simmer 10-15 mins.
  5. Stir in Kale/Spinach: Stir in greens and simmer a couple more mins until wilted
  6. Stir in Fresh Herbs & Serve: Stir in the fresh herbs, test for more seasoning and serve.

Greek Chili

How To Serve This Greek Chili:

  • With more Fresh Herbs
  • With crumbled feta cheese (No feta no prob simply use any shredded cheese you like including cheddar cheese)
  • With sliced green onions
  • With pita chips, crusty bread or oyster crackers
  • With chopped olives
  • With a dollop of Greek yogurt

Greek Chili

How to Store & Freeze Homemade Chili:

  • STORAGE: Leftover chili can be stored in an airtight container in the fridge for up to 3 to 4 days.
  • FREEZING: Freshly cooked chili can be frozen - first It must be room temperature then scooped into freezer safe airtight containers or ziplock bags and it can be frozen and kept in the freezer for up to 3-6 months. Reheat Frozen chili right out of the freezer into a saucepan over low heat or thaw it overnight in the freezer and reheat stove top or in the microwave.

Recipe

Servings: 6-8
Prep Time: 15 mins
Cook Time: 30-35 mins
Total Time: 45-50 mins

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds lean ground beef
  • 2 carrots, minced
  • 2 celery ribs, minced
  • 1 large onion, diced
  • 1 large sweet red bell pepper, cored, deveined and diced
  • 2 tablespoons Tomato Paste
  • 4 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 teaspoon paprika
  • 2 teaspoons dried oregano
  • ¼ teaspoon red pepper flakes
  • 2 (14 oz) cans cans Finely Chopped Tomatoes
  • 2 cups stock (chicken, vegetable, or beef)
  • 2 (15 oz) cans white beans, rinsed and drained
  • Salt and black pepper to taste
  • 2 cups chopped kale or spinach
  • ¼ cup chopped fresh herbs (preferred combination is parsley & dill)
  • Serve with crumbled feta cheese , green onions, more chopped fresh herbs and pita chips

Directions

  1. Heat olive oil in a large pot / sauce pan or dutch oven over medium heat.
  2. Add the onion, carrot, celery and bell pepper and cook 5-7 min
  3. Increase heat to medium-high heat, add the ground beef and brown, using a wooden spoon to break up the large pieces as it cooks. 5-7 min
  4. Add Tomato Paste, garlic, spices and pinch of salt and pepper. Cook stirring 1 minute.
  5. Add Finely Chopped Tomatoes, beans and stock. Bring to boil then reduce heat and simmer for 10 to 15 minutes until the chili liquid has reduced slightly.
  6. Stir in the kale and cook until just wilted.
  7. Remove from the heat and stir in the fresh herbs. Season with more salt and pepper to taste

Greek Chili