Greek-American Lamb and Tomato Chili

There's a whole genre of Greek-American diner cooking — the spiced, cinnamon-warmed meat sauces of Coney Island hot dogs and pastitsio — and this chili taps straight into it. Ground lamb gives it a richness beef can't, oregano and a hit of cinnamon lend that unmistakable Greek-diner warmth, and a half-cup of Kalamata olives melts down into the pot over the simmer, seasoning everything with a briny, savory depth that sneaks up on you. Red wine and tomato paste build a deep, glossy base. Finished with crumbled feta, it's hearty and a little exotic — the taste of a Greek diner's back kitchen, ladled into a chili bowl.

Feta is the finish that makes it — don't skip it. Warm pita or orzo alongside leans into the Greek theme.

Ground beef subs for lamb (you'll lose some richness). A squeeze of lemon or a little fresh mint brightens it. Even better the next day as the olives and cinnamon settle in.