Skip to Main Content
  • Grill now, pay later. Rates as low as 0% APR financing with Affirm.  |Shop Now
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 Minutes

Cook Time

1 Hours




How many people are you serving?


Activating this element will cause content on the page to be updated.
Units of Measurement:
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


  • 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.

    • 1 Teaspoon Olive oil

    • 2 Medium White onions, finely chopped, plus more for serving

  • 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.

    • 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

  • 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.

    • 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

  • 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

  • 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.

    • 1 Pound dried spaghetti

  • 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!

    •  Canned kidney beans, warmed, for serving

    •  Shredded cheddar cheese, for serving

My Notes

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

Your Cart