Braised Cincinnati Chili

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.

  Ingredients

  • 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.

  Ingredients

  • 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.

  Ingredients

  • 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.

  Ingredients

  • 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!

  Ingredients

  •  Canned kidney beans, warmed, for serving

  •  Shredded cheddar cheese, for serving