Greek Beef Chili with Ouzo-Braised Figs

Name: Greek Beef Chili with Ouzo-Braised Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 pounds (900 g) ground beef (85/15 lean); 1 whole (150 g) yellow onion, medium, diced; 4 whole (20 g) garlic cloves, minced; 28 ounces (800 g) canned crushed tomatoes; 2 tablespoons (30 g) tomato paste; 15 ounces (425 g) canned kidney beans, drained and rinsed; 1½ cups (360 ml) beef broth, low-sodium; ¾ cup (100 g) dried figs, unsweetened, halved or quartered; ¼ cup (60 ml) ouzo or anise-flavored liqueur; 1 teaspoon (2½ g) ground cinnamon; 1½ teaspoons (3 g) dried oregano; 2 whole (½ g) bay leaves; 1 teaspoon (2 g) ground cumin; to taste kosher salt; to taste freshly ground black pepper; ½ cup (100 g) crumbled feta cheese (optional); ¼ cup (10 g) fresh mint leaves, chopped, optional garnish (optional)

From the MyKitchenBank Kitchen

A warming, Mediterranean twist on beef chili that layers ground beef, kidney beans, and tomatoes with aromatic spices—cinnamon, oregano, and bay leaves—finished with figs braised in ouzo. The figs soften into jammy pockets of sweetness and add a distinctive anise note that sets this chili apart. Perfect for cooler evenings, made entirely in the slow cooker for hands-off comfort.

Prep: 15 min
Cook: 30 min
Wait: 8 hr
Total: 8 hr 45 min
Makes: 6 servings (about 8 cups)

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Ingredients

6 servings

2 pounds (900 g) ground beef (85/15 lean)
1 whole (150 g) yellow onion, medium, diced
4 whole (20 g) garlic cloves, minced
28 ounces (800 g) canned crushed tomatoes
2 tablespoons (30 g) tomato paste
15 ounces (425 g) canned kidney beans, drained and rinsed
1½ cups (360 ml) beef broth, low-sodium
¾ cup (100 g) dried figs, unsweetened, halved or quartered
¼ cup (60 ml) ouzo or anise-flavored liqueur
1 teaspoon (2.5 g) ground cinnamon
1½ teaspoons (3 g) dried oregano
2 whole (0.5 g) bay leaves
1 teaspoon (2 g) ground cumin
to taste kosher salt
to taste freshly ground black pepper
½ cup (100 g) crumbled feta cheese (optional)
¼ cup (10 g) fresh mint leaves, chopped, optional garnish (optional)

Equipment (5)

5-quart (4.7 L) slow cooker
Large skillet (12 inches / 30 cm)
Cutting board and chef's knife
Wooden spoon or silicone spatula
Colander or fine-mesh strainer

Steps

Before you start

Read the recipe start to finish; the figs braise during the last 30 minutes of cooking.
Cut dried figs into halves or quarters so they soften evenly and distribute throughout the chili.
Have all ingredients prepped and within arm's reach of your slow cooker before you begin.

1
Brown the beef
- Heat the large skillet over medium-high heat until hot, about 2 minutes.
- Add the ground beef and break it apart with a wooden spoon as it cooks, stirring frequently, for 8–10 minutes until browned and no pink remains.
- Drain off excess fat in a colander and discard.
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Ready when: Beef is broken into small crumbles with no pink; internal temperature reaches 160°F (71°C)
Tip: Don't skip browning—it builds deep flavor through caramelization. Drain fat to prevent a greasy chili.
2
Sauté aromatics
- Return the skillet to medium heat.
- Add the diced onion and cook for 4 minutes, stirring occasionally, until softened and slightly translucent at the edges.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
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Ready when: Onion is soft and translucent; garlic is fragrant
Tip: Don't let garlic brown—it will taste bitter. Keep the heat at medium and stir frequently.
3
Assemble in slow cooker
- Transfer the browned beef and cooked onion-garlic mixture to the slow cooker.
- Add the crushed tomatoes, tomato paste, drained kidney beans, beef broth, cinnamon, oregano, cumin, and bay leaves.
- Stir well to combine, breaking up any clumps of tomato paste.
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Ready when: All ingredients are combined and the mixture is even
Tip: Stir the tomato paste into the liquid before adding the remaining ingredients so it doesn't clump.
4
Cook on low
- Cover the slow cooker with the lid.
- Cook on the low setting for 7–8 hours (or high for 3.5–4 hours if you're short on time).
- The chili should be gently simmering around the edges and the flavors should meld.
- You don't need to stir it during cooking.
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Ready when: Chili is hot and smells deeply aromatic; beans are very tender
Tip: Low and slow is best for building layers of flavor, but high-heat cooking works if you're pressed for time.
5
Braise the figs
- About 30 minutes before serving, warm a small saucepan over medium heat.
- Add the ouzo and 0.5 cup (120 ml) water.
- Bring to a gentle simmer, then add the halved figs.
- Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until the figs are very soft and have absorbed most of the liquid.
- The figs should look plump and jammy, and the liquid should be mostly reduced to a light syrup.
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Ready when: Figs are plump and soft; liquid is reduced to a light syrup
Tip: Don't skip this step—braising the figs separately keeps them from disintegrating in the slow cooker and preserves their distinct anise flavor.
6
Finish and serve
- Remove the bay leaves from the slow cooker.
- Taste the chili and season with kosher salt and freshly ground black pepper to your preference.
- Stir in the braised figs and their syrup gently to distribute them evenly.
- Ladle the chili into bowls.
- Top each bowl with crumbled feta cheese and chopped fresh mint if desired.
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Ready when: Chili is well-seasoned and figs are distributed throughout
Tip: Add the figs and their liquid just before serving so the ouzo flavor stays bright and doesn't fade into the background.

Good to know

Tips

The slow cooker handles the long cooking beautifully, but don't peek too often—each time you lift the lid, you add 15–20 minutes to the cooking time.
Ouzo's anise flavor is strong; start with 0.25 cup as written, then taste and add a splash more before serving if you love the licorice note.
Serve with crusty bread, thick yogurt, or over creamy polenta to round out the meal. A simple Greek salad on the side is a natural pairing.
Make this recipe your own: if you find the cinnamon or anise too prominent, reduce by half; if you love them, increase by a pinch. Taste often and adjust.

Make ahead

Prepare the chili through step 3 up to 1 day ahead. Cover and refrigerate the beef mixture in an airtight container. Transfer to the slow cooker and proceed with step 4 on the day you plan to serve. The figs must be braised on the day of serving within 30 minutes before you want to eat.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Freeze (without the feta and mint garnish) for up to 3 months. To reheat, thaw overnight in the refrigerator (if frozen), then warm gently in a saucepan over medium heat or in the microwave, stirring occasionally, until hot throughout. Add fresh feta and mint just before serving.

Substitutions

ouzo or anise-flavored liqueur → Pernod, sambuca, or anise-flavored liqueur (or omit and replace with 0.25 cup water and a pinch of ground fennel seed for a milder anise flavor). These spirits share ouzo's distinctive anise flavor. If you prefer to avoid alcohol, use water with ground fennel seed instead.
dried figs, unsweetened → Dried apricots or pitted prunes, halved. Both offer sweetness and a similar texture when braised. Apricots will be brighter; prunes will be deeper and more complex.
canned kidney beans, drained and rinsed → Canned chickpeas (garbanzo beans) or white beans, drained and rinsed. Chickpeas hold their shape well and add a subtle earthiness; white beans are creamy and milder.
crumbled feta cheese → Crumbled goat cheese or labneh (strained yogurt). Both provide tangy richness that complements the ouzo and figs. Omit entirely for a dairy-free version.