Cincinnati's Five-Way Chili, particularly as made by
Skyline, is something else again. I'm not sure it counts as Greek, really, although it is Greek influenced. It's more Greko-American, invented by a northern Greek immigrent in 1922 (according to David Rosengarten).
For those who cannot make their way to Cincinnati, Rosengarten's recipe is as follows:
1) In a small bowl, combine
1 T chili powder, 2 t ground cumin, 2 t ground cinnamon, 1 t ground coriander, 1 t sweet paprika, 1/4 t cayenne, 1/4 t ground cloves, 1/4 t freshly grated nutmeg and,
1/4 t mustard seeds. Set aside for later.
2) In a large Dutch oven, heat
1 T oil (preferably canola) over med-high heat. Add
2 lb ground beef, breaking it up with a wooden spoon as it browns, into small crumbles.
3) When beef is browned, add
1 finely chopped medium onion and
1 finely chopped garlic clove, along with the spice mixture, and cook for another minute.
4) Add
2 1/2 c tomato sauce, 1 1/2 c water, 1/2 c barbecue sauce (a non-smoky, sweet version works best),
2 T ketchup, 1 T brown sugar (packed),
1 T red wine vinegar, 1 square unsweentend chocolate (!!!), and
a couple of bay leaves. Bring to a simmer and cook, uncovered, for an hour, stirring occasionally.
5) Remove bay leaves and serve "five ways": Start with some
cooked spaghetti in the bowl, topping the spaghetti with the chili. Then sprinkle over the chili
shredded cheddar cheese, finely chopped onion, and
drained and warmed red kidney beans.