I had planned to make my Cincinnati Chili recipe, the one I have used for decades, the one in my mom’s recipe box. But, as I started, I heard my oldest daughter in my head telling me that she recently made the greek “chili” that Cincinnati chili was based on, and preferred it. So, I thought, why not give it a Persian twist?

For those who want the purist recipe, here is it…

This was truly a flavor experiment, building the chili around Persian flavors. I cooked the onion with the beef. Once that was browned well, I added minced garlic, advieh, turmeric, bay leaves, some salt, and apple cider vinegar. I decided on apple cider vinegar to add a touch of sweet, since advieh is a deeper flavor than the cinnamon and allspice. I kept checking the taste as it cooked, but ended up staying with what I started with: 3/4 tablespoon advieh, 1 teaspoon turmeric, 1 tablespoon apple cider vinegar, 2 bay leaves and a touch of salt (about ¼ teaspoon).

I served it to my son 3-way – chili, spaghetti, and cheese. My husband had it 4 way – chili, spaghetti, beans, and cheese. And as for me, I am trying to lose weight, so I had my own 3 way – chili, beans and cheese. And, of course, we all had it with oyster crackers.

It was a real treat, and will likely be my new way of making Persian-ified Cincinnati Chili.