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Braised Cincinnati Chili

Traeger Kitchen


Braised Cincinnati Chili

Prep Time

20

Minutes

Cook Time

1

Hours

Serves

6 - 8

People

Effort

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What's this?

Enjoy your spaghetti the five-way. Slow braised, aromatic wood-fired chili loaded atop a plate of spaghetti and topped with beans, onions and cheese.

Ingredients

  • 1 Teaspoon olive oil

  • 2 onion, chopped

  • 2 Pound ground beef

  • 1 Clove garlic

  • 2 Teaspoon chili powder

  • 1 Teaspoon dried oregano

  • 3/4 Teaspoon Allspice, ground

  • 1/2 Teaspoon ground cloves

  • 2 Teaspoon tomato paste

  • 2 Cup chicken broth

  • 2 Can tomato sauce

  • 2 Teaspoon apple cider vinegar

  • 2 Teaspoon brown sugar

  • 2 Teaspoon Worcestershire sauce

  • To Taste salt

  • To Taste black pepper

  • 1 Pound Spaghetti, uncooked

  • As Needed Beans, kidney, canned

Steps

  • 1

    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.
  • 2

    Add garlic, chili powder, oregano, allspice and cloves until fragrant. Add tomato paste and cook until the color has changed to a rusty orange.
  • 3

    Stir in broth, tomato sauce, vinegar, brown sugar and Worcestershire sauce. Add salt and pepper to taste.
  • 4

    When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
  • 5

    Cover the Dutch oven and transfer to the grill. Cook for 25-30 minutes until the mixture is bubbling and has thickened.
  • 6

    While the chili cooks, bring a large pot of water to a boil. Add spaghetti and cook until al dente. Strain and reserve.
  • 7

    To serve, top spaghetti noodles with chili and garnish with kidney beans, chopped onion and shredded cheese. Enjoy!