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Heat olive oil in a medium dutch oven over medium-high heat until simmering. Add onions and cook until softened and translucent, about 5 minutes. Add ground beef and cook until browned.
Add garlic, chili powder, oregano, allspice and cloves until fragrant. Add tomato paste and cook until the color has changed to a rusty orange.
Stir in broth, tomato sauce, vinegar, brown sugar, Worcestershire, add salt & pepper to taste.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed for 10-15 minutes.
Cover the dutch oven and transfer to the grill. Cook for 25-30 minutes until the mixture is bubbling and has thickened.
While the chili cooks, bring a large pot of water to a boil. Add spaghetti and cook until al dente. Strain and reserve.
To serve, top spaghetti noodles with chili and garnish with kidney beans, onion and shredded cheese. Enjoy!
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