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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 Min

Cook Time

1 Hrs

Pellets

Hickory

Ingredients

Number of People Serving

6

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Units of Measurement:
main
1 Teaspoon olive oil
2 onion, chopped
2 Pound ground beef
1 Clove garlic
2 Teaspoon chili powder
1 Teaspoon dried oregano
3/4 Teaspoon Allspice, ground
1/2 Teaspoon ground cloves
2 Teaspoon tomato paste
2 Cup chicken broth
2 Can tomato sauce
2 Teaspoon apple cider vinegar
2 Teaspoon brown sugar
2 Teaspoon Worcestershire sauce
To Taste salt
To Taste black pepper
1 Pound Spaghetti, uncooked
As Needed Beans, kidney, canned

Step

  • 1

    Heat olive oil in a medium Dutch oven over medium-high heat until simmering. Add onions and cook until softened and translucent, about 5 minutes. Add ground beef and cook until browned.

  • 2

    Add garlic, chili powder, oregano, allspice and cloves until fragrant. Add tomato paste and cook until the color has changed to a rusty orange.

  • 3

    Stir in broth, tomato sauce, vinegar, brown sugar and Worcestershire sauce. Add salt and pepper to taste.

  • 4

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

  • 5

    Cover the Dutch oven and transfer to the grill. Cook for 25-30 minutes until the mixture is bubbling and has thickened.

    350 ˚F / 177 ˚C

    00:30

  • 6

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

  • 7

    To serve, top spaghetti noodles with chili and garnish with kidney beans, chopped onion and shredded cheese. Enjoy!

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