Greek Pastitsio-Style Beef Chili with Béchamel

Name: Greek Pastitsio-Style Beef Chili with Béchamel
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 lb (900 g) ground beef, 85/15; 1½ medium (240 g) yellow onion, medium, finely diced; 4 cloves (20 g) garlic cloves, minced; 2 tbsp (30 ml) extra-virgin olive oil; 28 oz (800 g) crushed tomatoes (28 oz / 800 g can); 2 tbsp (30 g) tomato paste; ¾ cup (180 ml) dry red wine; 1 cup (240 ml) beef broth, low-sodium; 2 tsp (6 g) dried oregano; 1 tsp (3 g) ground cinnamon; ½ tsp (1 g) ground allspice; to taste kosher salt; to taste freshly ground black pepper; 3 tbsp (43 g) unsalted butter; 3 tbsp (27 g) all-purpose flour; 2½ cups (600 ml) whole milk, warmed, warmed; ¼ tsp (½ g) freshly grated nutmeg; 1 large (20 g) large egg yolk; ¾ cup (170 g) crumbled feta cheese

From the MyKitchenBank Kitchen

A warming beef chili inspired by Greek pastitsio, layered with aromatic spices, tomatoes, and topped with a creamy béchamel sauce, then baked until golden. The combination of cinnamon, oregano, and allspice gives the beef a distinctly Mediterranean character, while the béchamel adds richness and depth. Perfect for cooler evenings with crusty bread.

Prep: 20 min
Cook: 1 hr 15 min
Wait: 15 min
Total: 1 hr 50 min
Makes: 6 servings (about 2 cups each)

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Ingredients

6 servings

2 lb (900 g) ground beef, 85/15
1½ medium (240 g) yellow onion, medium, finely diced
4 cloves (20 g) garlic cloves, minced
2 tbsp (30 ml) extra-virgin olive oil
28 oz (800 g) crushed tomatoes (28 oz / 800 g can)
2 tbsp (30 g) tomato paste
¾ cup (180 ml) dry red wine
1 cup (240 ml) beef broth, low-sodium
2 tsp (6 g) dried oregano
1 tsp (3 g) ground cinnamon
½ tsp (1 g) ground allspice
to taste kosher salt
to taste freshly ground black pepper
For the béchamel
3 tbsp (43 g) unsalted butter
3 tbsp (27 g) all-purpose flour
2½ cups (600 ml) whole milk, warmed, warmed
¼ tsp (0.5 g) freshly grated nutmeg
1 large (20 g) large egg yolk
¾ cup (170 g) crumbled feta cheese

Equipment (6)

Dutch oven or large heavy pot with lid (5.5–6 quart / 5.2–5.7 L)
Large saucepan
Wooden spoon
Measuring spoons and cups
Chef's knife and cutting board
Whisk

Steps

Before you start

Preheat your oven to 375°F (190°C) for baking
Have all ingredients prepped and measured before starting—the chili needs continuous attention for browning and simmering
Use a Dutch oven or large heavy pot with a lid

1
Brown the beef
- Heat the olive oil in a Dutch oven over medium-high heat.
- Once shimmering, add the ground beef and break it into small pieces with a wooden spoon.
- Cook for 8–10 minutes, stirring occasionally, until deeply browned and no pink remains.
- The beef should develop a rich, caramelized crust.
- Drain excess fat if needed, leaving about 1 tablespoon in the pot.
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Ready when: Beef is deeply browned with no pink remaining
Tip: Don't skip the browning step—it builds the foundation of flavor for the entire chili.
2
Build the aromatics
- Add the diced onion to the pot and cook for 4–5 minutes, stirring often, until softened and translucent.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and coat the meat.
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Ready when: Tomato paste is caramelized and darkened, onion is translucent
Tip: Cooking the tomato paste intensifies its flavor and prevents a raw taste in the final chili.
3
Deglaze and add liquid
- Pour in the red wine and scrape up any browned bits stuck to the bottom of the pot using a wooden spoon.
- Let it simmer for 2–3 minutes to reduce slightly and allow the alcohol to cook off.
- Add the crushed tomatoes and beef broth.
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Ready when: Wine has reduced by about half and smells less sharp
Tip: Deglazing captures all the caramelized meat bits, which are pure flavor.
4
Season with spices
- Add the dried oregano, ground cinnamon, allspice, and a pinch of salt and pepper.
- Stir well to distribute the spices evenly throughout the chili.
- The cinnamon and allspice are key to the Greek pastitsio character—don't skip or reduce them.
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Ready when: Spices are fully incorporated and fragrant
Tip: Bloom the spices by stirring them in while the chili is hot to maximize their flavor.
5
Simmer the chili
- Reduce the heat to low, cover the pot partially with the lid (leave it slightly ajar), and simmer for 35–40 minutes.
- Stir occasionally to prevent sticking.
- The chili should bubble gently and reduce slightly, thickening as the flavors meld.
- The sauce should coat the back of a spoon but still be saucy enough to accept the béchamel topping.
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Ready when: Chili has reduced by about one-third, sauce is thick but still pourable
Tip: If the chili looks too thin after 35 minutes, simmer uncovered for a few extra minutes to reduce further.
6
Make the béchamel
- While the chili simmers, melt the butter in a large saucepan over medium heat.
- Once melted and foaming, sprinkle in the flour and whisk continuously for 2–3 minutes to cook out the raw flour taste, stirring constantly to prevent lumps.
- The mixture should smell slightly nutty.
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Ready when: Roux is light golden and smells nutty
Tip: Keep the heat at medium to avoid browning the roux too much; you want a light, delicate sauce.
7
Build the sauce
- Slowly pour the warmed milk into the roux while whisking constantly to avoid lumps.
- Keep whisking for 8–10 minutes as the sauce simmers gently over medium heat, until it thickens enough to coat the back of a spoon.
- Season with salt, pepper, and the grated nutmeg.
- The sauce should be creamy and smooth, neither too thin nor too thick.
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Ready when: Sauce coats the back of a spoon; no lumps visible
Tip: Whisk constantly to prevent a skin from forming or lumps from developing; patience here makes a silky sauce.
8
Temper and enrich the béchamel
- Remove the saucepan from the heat.
- Whisk the egg yolk in a small bowl, then slowly add 3–4 tablespoons of the hot béchamel to the yolk while whisking constantly—this tempers the egg without scrambling it.
- Pour the egg mixture back into the saucepan and fold it in gently.
- Stir in the crumbled feta cheese until just combined.
- Let it cool for 2 minutes before using.
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Ready when: Egg yolk is fully incorporated, no visible scrambling; feta is distributed
Tip: Temper the egg gradually to avoid scrambling it. If it does scramble, strain the sauce through a fine-mesh sieve.
9
Transfer and top
- Pour the simmered chili into a 9×13-inch (23×33 cm) baking dish, spreading it in an even layer.
- Taste and adjust seasoning with salt and pepper if needed.
- Pour the béchamel sauce evenly over the chili, spreading it gently with the back of a spoon to cover the surface.
- The béchamel should be thick enough not to sink into the chili but creamy enough to spread easily.
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Ready when: Chili is evenly spread; béchamel covers the surface
Tip: If the chili is too hot and the béchamel begins to break, wait 2–3 minutes for it to cool slightly before topping.
10
Bake until goldenOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven and bake for 25–30 minutes, until the béchamel top is golden brown and the edges are bubbling.
- The béchamel should have a light, even golden color, not deep brown.
- If it's browning too quickly, tent the dish loosely with foil.
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Ready when: Béchamel top is golden brown, edges bubble gently
Tip: Don't overbake or the béchamel will separate. The moment it's golden and bubbling at the edges, it's done.
11
Rest and serve
- Remove from the oven and let rest for 10–15 minutes at room temperature.
- This allows the béchamel to set slightly and makes serving cleaner.
- Serve warm in bowls with crusty bread, feta on top if desired, and a drizzle of olive oil.
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Ready when: Béchamel has firmed up slightly but is still creamy
Tip: Resting prevents the chili from running all over the plate and makes the flavors taste more cohesive.

Good to know

Tips

The cinnamon and allspice are essential to the pastitsio character. They shouldn't taste like dessert but rather like warm spice in the background—if they do taste too sweet, you've added too much, so measure carefully.
For the best texture, make sure the chili is simmering gently and reduced slightly before topping with béchamel. A soupy chili will make the béchamel slide off and the dish soggy.
If you don't have a 9×13-inch baking dish, a 10-inch cast-iron skillet works beautifully and looks rustic served straight from the pan.
Crusty bread or a simple Greek salad with lemon vinaigrette are perfect sides. A glass of dry red wine complements the earthy spices well.

Make ahead

The chili (without béchamel) can be made up to 2 days ahead. Cool completely, refrigerate in an airtight container, and reheat gently on the stove over low heat (add a splash of water if it's too thick). Make the béchamel fresh on the day of serving, or make it up to 4 hours ahead and reheat gently in a saucepan before spreading on top.

Storage & reheating

Room temperature: up to 2 hours (cover loosely). Refrigerator: up to 4 days in an airtight container. Freeze: up to 3 months (freeze the chili and béchamel separately; thaw overnight in the fridge). Reheat: on the stove over low heat, stirring gently, or in a 325°F (160°C) oven covered with foil for 20–25 minutes.

Substitutions

dry red wine → beef broth or dry white wine. Red wine adds earthiness and depth, but you can use an equal amount of additional beef broth for a milder chili, or white wine for a lighter flavor.
crumbled feta cheese → ricotta or cream cheese. Feta adds a tangy saltiness. Ricotta keeps the sauce creamy and mild; cream cheese adds richness. Use the same weight.
crushed tomatoes (28 oz / 800 g can) → 1 can (6 oz / 170 g) tomato paste plus 1.5 cups (360 ml) beef broth. If you have only tomato paste on hand, dilute it with broth for a similar consistency and flavor.
large egg yolk → 2 tablespoons heavy cream or sour cream. Omit the tempering step; stir the cream or sour cream into the warm béchamel off the heat. This enriches the sauce without the egg.