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.
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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|
|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|
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
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
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
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
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
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
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