Greek-Style Beef Chili with Ouzo and Fennel

Name: Greek-Style Beef Chili with Ouzo and Fennel
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 lb (900 g) ground beef (80/20 blend); 1½ large (250 g) yellow onion, large, finely diced; 5 cloves (25 g) garlic cloves, minced; 28 oz (800 g) canned whole tomatoes, crushed by hand; 2 tbsp (30 g) tomato paste; 1 cup (240 ml) beef broth, low-sodium; ½ cup (120 ml) ouzo; 1 cup (150 g) kalamata olives, pitted, roughly halved; 1½ tsp (4 g) fennel seeds; 1 tsp (2 g) ground cinnamon; 1½ tsp (2 g) dried oregano; ¼ tsp (½ g) red pepper flakes; 2 leaf bay leaves; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 1 tbsp (15 ml) extra-virgin olive oil; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped, for garnish (optional); ½ cup (100 g) crumbled feta cheese (optional)

From the MyKitchenBank Kitchen

A Mediterranean twist on beef chili, simmered low and slow with ouzo, fennel seeds, cinnamon, and kalamata olives. The combination of anise, warm spices, and briny olives creates a deeply savory, aromatic chili that's nothing like its American counterpart—more akin to a Greek stew. Serve with crusty bread, feta, and fresh oregano.

Prep: 15 min
Cook: 4 hr
Total: 4 hr 15 min
Makes: About 8 cups, serving 6

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Ingredients

6 servings

2 lb (900 g) ground beef (80/20 blend)
1½ large (250 g) yellow onion, large, finely diced
5 cloves (25 g) garlic cloves, minced
28 oz (800 g) canned whole tomatoes, crushed by hand
2 tbsp (30 g) tomato paste
1 cup (240 ml) beef broth, low-sodium
½ cup (120 ml) ouzo
1 cup (150 g) kalamata olives, pitted, roughly halved
1½ tsp (4 g) fennel seeds
1 tsp (2 g) ground cinnamon
1½ tsp (2 g) dried oregano
¼ tsp (0.5 g) red pepper flakes
2 leaf bay leaves
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) extra-virgin olive oil
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped, for garnish (optional)
½ cup (100 g) crumbled feta cheese (optional)

Equipment (6)

5- to 6-quart (5- to 6-liter) slow cooker
Large skillet
Cutting board
Chef's knife
Wooden spoon
Measuring spoons and cups

Steps

Before you start

Read the full recipe; this slow-cooker braise takes 4 hours on low or 2 hours on high
Have your slow cooker on hand (5- to 6-quart capacity)
Chop the onion and garlic before starting

1
Brown the beef
- Heat the olive oil in a large skillet over medium-high heat.
- Once shimmering, add the ground beef in an even layer.
- Break it up with a wooden spoon and cook for 6–8 minutes, stirring occasionally, until the meat is fully browned and any moisture has evaporated.
- You should see no pink and the meat should have developed some golden color.
- The beef should reach an internal temperature of 160°F (71°C).
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Ready when: Meat is fully browned with no pink remaining and reaches 160°F (71°C) internal temperature
Tip: Don't skip browning—it builds flavor depth that slow cooking alone cannot replicate.
2
Build the aromatics
- Add the diced onion and minced garlic to the browned beef.
- Stir well to combine and cook for 2–3 minutes, stirring occasionally, until the onion begins to soften and becomes translucent at the edges.
- You'll notice the garlic become fragrant.
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Ready when: Onion is softened and fragrant; garlic is no longer raw-smelling
3
Bloom the spices
- Stir in the fennel seeds, ground cinnamon, dried oregano, and red pepper flakes.
- Cook, stirring constantly, for 1 minute.
- The warm spices will release their essential oils, and you'll smell the anise and cinnamon.
- Add the tomato paste and stir to coat all the meat.
- Cook for another minute, letting the paste caramelize slightly against the hot pan.
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Ready when: Spices are fragrant; tomato paste is slightly darkened
Tip: Blooming spices in fat creates deeper flavor; don't skip this step or the spices will taste flat and raw.
4
Deglaze with ouzo
- Pour in the ouzo, using a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet (these are pure flavor).
- Simmer for 1–2 minutes, stirring occasionally.
- The ouzo will reduce slightly and the anise aroma will intensify.
- Some alcohol will cook off.
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Ready when: Ouzo is reduced by about one-third and smells strongly of anise
Tip: Don't skip deglazing—you're releasing all the caramelized flavors from the pan bottom.
5
Transfer to slow cooker
- Pour the beef mixture into your 5- to 6-quart slow cooker.
- Add the canned tomatoes (with their juice), crushed by hand as you add them, the beef broth, halved kalamata olives, bay leaves, salt, and black pepper.
- Stir well to combine all ingredients.
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Ready when: All ingredients are evenly distributed
6
Slow cook on low
- Cover the slow cooker with its lid.
- Cook on low for 4 hours, stirring once or twice during cooking.
- The chili will reduce and deepen in color, and you'll smell the combined aromas of cinnamon, fennel, and tomato.
- If you prefer a shorter cooking time, use high heat for 2 hours, though low yields better flavor development.
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Ready when: Chili is thick and rich; oil may separate slightly on surface; flavors are well-blended
Tip: Low and slow is better than high and fast; you want time for the spices and olives to fully infuse the meat.
7
Taste and adjust
- Remove the bay leaves.
- Taste the chili and add more salt, pepper, or a pinch of red pepper flakes if needed.
- The chili should taste savory, slightly sweet from the tomatoes, with a clear anise undertone from the fennel and ouzo.
- If it seems thin, you can cook uncovered on the warm setting for another 20–30 minutes to thicken further, though it will continue to reduce.
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Ready when: Chili tastes balanced and seasoned to your preference
Tip: Taste before serving—slow-cooker cooking can sometimes mute salt; you may need more than you think.
8
Serve
- Ladle the chili into bowls.
- Garnish with fresh chopped parsley and crumbled feta cheese if desired.
- Serve with warm crusty bread or pita for soaking up the rich broth.
- A drizzle of good olive oil over the top is a nice finishing touch.
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Tip: Feta and fresh herbs bridge the gap between Mediterranean and chili—they make this dish feel both familiar and distinctly Greek.

Good to know

Tips

This chili is not spicy—it's warm and aromatic. If you like more heat, increase the red pepper flakes to 0.5–0.75 tsp (1–1.5 g) or add 1–2 dried Aleppo chilis to the slow cooker.
Ouzo is crucial to this recipe; it's what makes it distinctly Greek rather than just a spiced beef stew. Do not omit it.
Slow cookers vary in temperature. If your chili looks too thin after 4 hours, cook uncovered on warm for another 30 minutes to reduce. If it's too thick, stir in 1/4 to 1/2 cup (60–120 ml) of broth.
Serve with whipped feta mixed with lemon juice and fresh dill for an elegant Greek touch.

Make ahead

You can brown the beef, cook the aromatics and spices, and deglaze the night before. Store the cooked mixture in an airtight container in the refrigerator for up to 24 hours. In the morning, transfer it to the slow cooker and proceed with the liquid and remaining ingredients. The chili actually improves after 1–2 days as flavors marry further.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container. To reheat, thaw in the refrigerator overnight, then warm gently in a pot over medium-low heat, stirring often and adding a splash of broth if it has thickened too much. Do not add fresh herbs or feta until after reheating.

Substitutions

ouzo → dry white wine (such as Sauvignon Blanc) or brandy. You'll lose the distinctive anise flavor, but the chili will still be delicious and warm. Use the same 1/2 cup (120 ml) amount.
fennel seeds → anise seeds or 1/2 teaspoon of ground anise. Anise seeds are nearly identical in flavor; ground anise is stronger, so use half the amount (0.75 tsp / 2 g).
kalamata olives, pitted → green Castelvetrano olives or other brined olives. Kalamatas are dark and fruity; green olives are more herbaceous but work well. Keep the amount the same.
beef broth, low-sodium → vegetable broth (for a lighter version) or red wine mixed half-and-half with beef broth. Using wine adds acidity and depth. The chili will be slightly different but still excellent.