Greek Beef and Cinnamon Chili with Orzo

Name: Greek Beef and Cinnamon Chili with Orzo
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 1½ pounds (680 g) ground beef (85% lean), broken into small pieces; 1½ cups (240 g) yellow onion, finely chopped (about 1 large); 1 cup (130 g) carrot, peeled and finely diced (about 2 medium); 4 cloves (12 g) garlic cloves, minced; 3 tablespoons (48 g) tomato paste; 1 teaspoon (2½ g) ground cinnamon; 1½ tablespoons (4½ g) dried oregano; ½ teaspoon (1 g) ground allspice; 1 tablespoon (7 g) sweet paprika; 1 cup (240 ml) dry red wine; 28 ounces (794 g) canned crushed tomatoes, one 28-ounce can; 3 cups (720 ml) low-sodium beef broth; 2 leaves (1 g) bay leaves; 15 ounces (425 g) canned kidney beans, drained and rinsed; 1 cup (190 g) dry orzo pasta; 1½ teaspoons (9 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste; 1 whole (100 g) lemon, zested, then cut into wedges; 6 ounces (170 g) feta cheese, crumbled; ½ cup (20 g) fresh flat-leaf parsley, roughly chopped

From the MyKitchenBank Kitchen

A cozy one-pot chili inspired by Greek flavors: ground beef simmered with red wine, tomatoes, cinnamon, oregano and allspice, then finished with orzo cooked right in the pot. Top with feta, lemon and fresh herbs.

Prep: 20 min
Cook: 1 hr
Wait: 5 min
Total: 1 hr 25 min
Makes: About 9 cups (6 generous servings)

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Ingredients

6 servings

2 tablespoons (30 ml) extra-virgin olive oil
1½ pounds (680 g) ground beef (85% lean), broken into small pieces
1½ cups (240 g) yellow onion, finely chopped (about 1 large)
1 cup (130 g) carrot, peeled and finely diced (about 2 medium)
4 cloves (12 g) garlic cloves, minced
3 tablespoons (48 g) tomato paste
1 teaspoon (2.5 g) ground cinnamon
1½ tablespoons (4.5 g) dried oregano
½ teaspoon (1 g) ground allspice
1 tablespoon (7 g) sweet paprika
1 cup (240 ml) dry red wine
28 ounces (794 g) canned crushed tomatoes, one 28-ounce can
3 cups (720 ml) low-sodium beef broth
2 leaves (1 g) bay leaves
15 ounces (425 g) canned kidney beans, drained and rinsed
1 cup (190 g) dry orzo pasta
1½ teaspoons (9 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste
To finish
1 whole (100 g) lemon, zested, then cut into wedges
6 ounces (170 g) feta cheese, crumbled
½ cup (20 g) fresh flat-leaf parsley, roughly chopped

Equipment (5)

5–6 quart (4.7–5.7 L) heavy-bottomed pot with lid
Wooden spoon
Measuring cups and spoons
Microplane or fine grater
Chef's knife and cutting board

Steps

Before you start

Chop the onion, carrot and garlic before you turn on the heat; the cooking moves quickly once started.
This is a stovetop recipe; no oven is needed. Use a 5–6 quart (4.7–5.7 L) heavy-bottomed pot with a lid so the orzo cooks evenly and does not scorch.
Use 85% lean ground beef for flavor. Drain excess fat only if more than 3 tablespoons collects.
Cinnamon is potent here: use ground cinnamon, not cinnamon sticks, and measure level.

1
Brown the beef
- Heat the olive oil in a 5–6 quart heavy pot over medium-high heat until it shimmers, about 1 minute.
- Add the ground beef and 1/2 teaspoon of the salt.
- Cook, breaking the meat into small crumbles with a wooden spoon, for 8–10 minutes.
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Ready when: No pink remains and the beef is browned with some crispy bits stuck to the pot bottom.
Tip: Don't crowd or stir constantly; let the meat sit for a minute at a time so it browns rather than steams.
2
Soften the vegetables
- Reduce the heat to medium.
- If more than 3 tablespoons of fat has pooled, spoon off the extra.
- Add the onion and carrot and cook, stirring often, for 6–7 minutes, scraping up the browned bits.
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Ready when: Onion is soft and translucent and the carrot has begun to soften at the edges.
3
Toast paste and spices
- Stir in the garlic, tomato paste, cinnamon, oregano, allspice and paprika.
- Cook, stirring constantly, for 2 minutes.
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Ready when: The paste darkens to brick red and the pot smells fragrant and warmly spiced.
Tip: If the bottom starts to scorch, add a splash of the wine right away.
4
Reduce the wine
- Pour in the red wine and scrape the bottom of the pot well.
- Simmer for 3–4 minutes.
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Ready when: The wine has reduced by about half and no longer smells sharply of alcohol.
5
Add tomatoes and broth
- Stir in the crushed tomatoes, 2 cups (480 ml) of the beef broth, the bay leaves and the remaining 1 teaspoon salt.
- Bring to a gentle boil, then reduce the heat to low.
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Ready when: Surface bubbles steadily, then settles to a gentle simmer on low.
6
Simmer the chili
- Partially cover the pot and simmer on low for 30 minutes, stirring every 10 minutes.
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Ready when: The sauce is slightly thickened and deep red, with small bubbles at the edges.
Tip: Keep the heat low; hard boiling makes the beef tough.
7
Add beans and orzo
- Remove the bay leaves.
- Stir in the kidney beans, the remaining 1 cup (240 ml) broth and the orzo.
- Raise the heat to medium and bring to a simmer.
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Ready when: The mixture is simmering gently across the whole surface.
8
Cook the orzo
- Cook uncovered, stirring every 2 minutes and scraping the bottom, for 10–12 minutes.
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Ready when: Orzo is tender with a slight bite and the chili is thick but still saucy.
Tip: Orzo sticks easily; if the chili gets too thick, stir in 1/4 cup (60 ml) hot water.
9
Rest and season
- Turn off the heat and let the chili rest for 5 minutes; it will thicken slightly.
- Stir in the lemon zest, then taste and add salt and pepper as needed.
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Ready when: The chili is thick and spoonable and tastes balanced, with cinnamon in the background rather than dominant.
10
Serve
- Ladle into bowls.
- Top each with crumbled feta and chopped parsley, and serve with lemon wedges for squeezing.
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Tip: The lemon juice brightens the rich beef, so squeeze it over just before eating.

Good to know

Tips

Measure the cinnamon level; too much makes the chili taste sweet rather than savory.
Stir frequently once the orzo goes in, since the starch can glue it to the pot bottom.
Crumble feta from a block in brine for the creamiest, tangiest result.
The chili tastes even better the next day, but loosen it with broth when reheating.

Make ahead

Make the chili through step 6 up to 3 days ahead and refrigerate. Reheat to a simmer, then add the beans, remaining broth and orzo and finish as written.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: up to 3 days in an airtight container; the orzo will absorb liquid, so reheat with a splash of broth or water over medium-low heat, stirring, until steaming hot (165°F/74°C). Freezer: up to 2 months; the orzo will be softer once thawed. Thaw overnight in the fridge. Add feta and parsley fresh when serving.

Substitutions

ground beef (85% lean) → ground lamb. Use the same weight for a more traditional Greek flavor; it is fattier, so drain extra fat.
dry red wine → additional beef broth plus 1 tablespoon red wine vinegar. Use 1 cup broth and the vinegar for an alcohol-free version.
dry orzo pasta → small elbow macaroni or ditalini. Cook time may vary by 1–2 minutes; check for tenderness.
feta cheese → plain Greek yogurt. Use a dollop per bowl for a creamy, tangy topping.