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
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.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 |
3/4 Teaspoon | allspice |
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 |
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.
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.
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.
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
00:30
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.
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!
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