This chili begins so innocently, like any other chili using ground chicken. You cook the meat, add onions, garlic, jalapeños, salt, pepper, and cumin. Sounds normal, right? Then you add allspice. And peanuts. Now it gets even weirder: Milk. Parmesan cheese. This is definitely a nontraditional chili, because it's not Texas-based, or Southwestern, or even Western. It's a chili with Peruvian inspiration. Interest in the cuisine from this South American country is growing along with the varieties of its beloved ceviche. In this chili, the creamy sauce is further deepened by chicken stock or broth, and the toppings of hard-boiled eggs and olives are so traditional — in Peru.