Greek-style chili, on pita chips.
We have some cubanelle pepper, some onion,
of course you can use bell pepper
if that's what you have in your fridge or on hand.
And I just added some garlic.
Once the peppers and onions sweat out,
then we add the garlic.
We don't wanna add the garlic too soon or gets bitter
and it browns too quickly and it, the flavor's not right.
So salt and pepper, peppers and onions, little olive oil.
Then we add in our garlic a bit on down the road. Okay?
Then we're going to just pick up that first bit of fond.
Now we're going to add the meat to the pot.
It's two pounds for every four to six adult servings
for a pot of chili.
I like a combination because it's Greek,
this is a Greek style dish,
I like a combo of half beef, half lamb.
I can't see you.
You can use all lamb.
(audience laughing)
You can use all beef.
You can use all Turkey.
I will never know.
So do as you will, add some protein,
you can use plant-based!
And now once we start breaking that down, and crumbling it,
we've gotta spice it up, right?
So we're gonna add some kosher salt or fine sea salt,
lil black pepper.
And then here's the magic, Cincinnati chili powder,
which you can buy online.
Now you can use any chili powder blend
you have on hand at home.
That's fine, cuz we're gonna add layers of flavor
that will make this taste authentic, regardless.
If you already have chili powder home, great. Use it.
(audience clapping)
So to three, to about three tablespoons.
I'm gonna add two-thirds of a palm-full,
or about two teaspoons of dry oregano.
You can also use about a tablespoon of fresh oregano,
if you prefer.
We're gonna add about a half-teaspoon of cinnamon,
a little bit like a quarter-teaspoon of all spice.
And then we put in a fat pinch of cayenne, or espelette,
or any spicy pepper you like.
Boop! Into the, into the pot it goes.
(audience cheering) And then it gets sexy.
So we have this insanely delicious Greek-style chili
AKA a Cincinnati chili sauce,
working in our big old Dutch oven,
flipping around some tomato paste.
Once you wake it up,
then you can proceed to add whatever you're gonna add next.
In our case, we're gonna add some stock,
couple of cups of stock.
Then we're going to add fire roasted,
crushed or diced tomatoes. A 14 ounce can.
So about a couple cups, about two cups of that.
And we're gonna add one can of red kidney beans.
Now there's two ways to serve this.
We can do a giant casserole.
So you can fill a big 'ole casserole
with a giant size of pita chips
and pour the chili on top or put the chips on top,
up to you.
I think this is so fun.
Watch this go down.
We bought baby bags.
I know! Of little pita chips and now this is clever,
cut it down the side and it's wider and easier to eat.
Ah-huh. Now you see where we're going right?
(audience cheering)
Now we're going to fill the sack with the chili.
It's amazing!
It's like a miracle!
(audience cheering)
And then, we're gonna take the feta cheese.
You see how I'm blowing off all the spoons?
I'm just getting my paws right in there. (audience laughing)
And the hot peppers, and the onions,
and the chopped fresh parsley, (audience cheering)
and the kalamata olives,
(audience cheering)
and the tomatoes, and then you shove a spoon in it!
(audience cheering)