Skip to Main Content
Find a Store
Support
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 Minutes

Cook Time

1 Hours

Pellets

Hickory

Ingredients

Number of people serving

6

Activating this element will cause content on the page to be updated.
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!

My Notes

In order to add notes for this recipe, you must log in or create an account.