Arrange GZ’s Za’atar Pita Chips in a layer on a large platter. Layer with spoonfuls of Katie’s Cincinnati-Style Chili, a generous drizzle of queso, some of AG’s Pickled Tomatoes and Onions, a drizzle of sour cream and finally some hot giardiniera. Serve immediately.
GZ’s Za’atar Pita Chips:
Preheat the oven to 400 degrees F.
Split each pita pocket into 2 rounds, then cut each round into chip-size triangles. Lay the wedges in a single layer on a baking sheet. Brush with the melted butter, then season with the za’atar and some salt and pepper.
Bake, rotating the baking sheet halfway through, until browned and crispy, 8 to 10 minutes. Allow to cool on the baking sheet.
Katie’s Cincinnati-Style Chili:
In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, cocoa powder, sugar, salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaf, onions and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer another 30 minutes.
AG’s Pickled Tomatoes and Onions:
In a saucepan, bring 2 cups water to a simmer over medium heat with the vinegar, sugar, salt, coriander, mustard, allspice, bay leaves, cinnamon and garlic. Take off the heat and let cool for 5 minutes.
Meanwhile, poke holes in the top of the tomatoes with a skewer. Put the tomatoes and onions in a large mason jar. Pour the hot vinegar mixture into the jar. Cover and refrigerate. Store covered in the refrigerator for 2 to 3 weeks.
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