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Braised Cincinnati Chili

Traeger Kitchen


Braised Cincinnati Chili

Prep Time

20 Minutes

Cook Time

1 Hours

Effort
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Pellets

Hickory

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

How many people are you serving?

6

    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.
      Grill Icon
      Grill350˚
    • 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!

    Cooking Notes

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