Skip to Main Content
Braised Cincinnati Chili

Braised Cincinnati Chili

By Traeger Kitchen

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.

Prep Time

20 Min

Cook Time

1 Hr

Pellets

Hickory

Ingredients

This recipe serves:

6

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1 Teaspoon Olive oil
2 Medium White onions, finely chopped, plus more for serving
2 Pound ground beef
1 Clove Garlic, minced
2 Teaspoon chili powder
1 Teaspoon dried oregano
1 1/2 Teaspoon cinnamon
3/4 Teaspoon allspice
1/2 Teaspoon ground cloves
2 Cup chicken broth
2 (8 oz) cans of tomato sauce
2 Teaspoon apple cider vinegar
2 Teaspoon brown sugar
2 Teaspoon Worcestershire sauce
To Taste kosher salt
To Taste freshly ground black pepper
1 Pound dried spaghetti
Canned kidney beans, warmed, for serving
Shredded cheddar cheese, for serving

Steps

  • 1

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

    350 ˚F / 177 ˚C

  • 2

    Heat the olive oil in a medium Dutch oven over medium-high heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  • 3

    Add the ground beef and cook until browned. Add the garlic, chili powder, oregano, cinnamon, allspice, and cloves and cook until fragrant, 1-2 minutes more.

  • 4

    Add the tomato paste and cook until the color changes to a rusty orange. Stir in the chicken broth, tomato sauce, vinegar, brown sugar, and Worcestershire sauce. Season with salt and pepper to taste. Cover the Dutch oven.

  • 5

    Place the Dutch oven directly on the grill grates. Close the lid and cook until the chili is bubbling and has thickened, 25-30 minutes.

    350 ˚F / 177 ˚C

    00:30

  • 6

    While the chili cooks, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, then strain and set aside.

  • 7

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

My Notes


In order to add notes for this recipe, you must log in or create an account.