braised cincinnati chili


  • 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




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.


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


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


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


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


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


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

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