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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.
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.