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Braised Cincinnati Chili

Prep Time

20 Minutes

Cook Time

1 Hours

Effort

Pellets

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.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 1 Teaspoon olive oil

  • 2 Medium white onion, chopped

  • 2 Pound ground beef

  • 1 Clove garlic, minced

  • 2 Teaspoon chili powder

  • 1 Teaspoon dried oregano

  • 3/4 Teaspoon ground allspice

  • 1/2 Teaspoon ground cloves

  • 1 1/2 Teaspoon cinnamon

  • 2 Cup chicken broth

  • 16 Ounce tomato sauce

  • 2 Teaspoon apple cider vinegar

  • 2 Teaspoon brown sugar

  • 2 Teaspoon Worcestershire sauce

  • salt

  • pepper

  • 1 Pound Spaghetti

  • Kidney Beans, canned

  • white onion, chopped

  • shredded cheddar cheese

Steps

  • 1

    When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
  • 2

    In a medium Dutch oven over medium-high heat, add the oil and onions, and cook until softened and translucent - stir for 5 minutes.

    Ingredients

    • 1 Teaspoon olive oil

    • 2 Medium white onion, chopped

  • 3

    Add the ground beef and cook until browned. Add the garlic, chili powder, oregano, cinnamon, allspice, and cloves and cook until fragrant.

    Ingredients

    • 2 Pound ground beef

    • 1 Clove garlic, minced

    • 2 Teaspoon chili powder

    • 1 Teaspoon dried oregano

    • 3/4 Teaspoon ground allspice

    • 1/2 Teaspoon ground cloves

    • 1 1/2 Teaspoon cinnamon

  • 4

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

    Ingredients

    • 2 Cup chicken broth

    • 16 Ounce tomato sauce

    • 2 Teaspoon apple cider vinegar

    • 2 Teaspoon brown sugar

    • 2 Teaspoon Worcestershire sauce

    • To Taste salt

    • To Taste pepper

  • 5

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

    Grill350 ˚F

  • 6

    While the chili cooks, bring a large pot of water to a boil. Add the spaghetti and cook until al dente. Strain and reserve.

    Ingredients

    • 1 Pound Spaghetti

  • 7

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

    Ingredients

    • As Needed Kidney Beans, canned

    • As Needed white onion, chopped

    • As Needed shredded cheddar cheese

Cooking Notes

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