Take a look at any recipe for Cincinnati chili and you’ll quickly notice a few oddball ingredients that sound like they just should not be there: cinnamon, chocolate, allspice, and cloves. That’s because this dish is heavily influenced by the native cuisine of the Greek immigrants who created it to serve in their own restaurants. Over the years I’ve adapted my own interpretation. Instead of spaghetti, I like to serve it with fusilli because it “holds” the chili better. Reducing it down more than traditional recipes call for concentrates the flavors. A bottle of stout gives it a special zing. This dish is definitely for the adventurous palate and a great way to warm up during the harsh winter months.

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