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Braised Cincinnati Chili

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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.

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  • 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

  • Kosher salt

  • 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

  • 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

  • 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

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