By Traeger Kitchen
3 Reviews
We took two of the best things in the world and combined them to make the ultimate dish of smoky, cheesy goodness.
Prep Time
Cook Time
Pellets
As Needed | olive oil |
1 Small | red onion, diced |
3 Cup | Cooked beef brisket, roughly chopped |
1 Whole | Jalapeño pepper, thinly sliced, plus more for serving |
1 Cup | Beer, such as a mild IPA |
1/4 Cup | brewed coffee |
15 Ounce | tomato sauce |
2 Tablespoon | tomato paste |
2 Small | Chipotle Peppers in ancho, finely diced |
1 Can | 15 oz can pinto beans, drained |
1 Tablespoon | Chili Seasoning |
1 Tablespoon | cumin |
1/2 Teaspoon | cayenne pepper |
1/2 Teaspoon | smoked paprika |
1/2 Teaspoon | Salt |
1 | Bag corn tortilla chips |
As Needed | Smoked cheddar cheese, or shredded cheddar cheese |
1 Medium | Tomato, diced, for serving |
1/4 Cup | White or red onion, finely chopped, for serving |
Step 1
When ready to cook, set the Traeger temperature to 300°F and preheat with the lid closed for 15 minutes.
300 ˚F / 149 ˚C
Step 2
In a large Dutch oven over medium heat, add 1 tablespoon of olive oil and the onions and cook for 3-4 minutes.
As Needed olive oil
1 Small red onion, diced
Step 3
Add the cooked brisket and jalapeños to the Dutch oven and cook for 1-2 minutes.
3 Cup Cooked beef brisket, roughly chopped
1 Whole Jalapeño pepper, thinly sliced, plus more for serving
Step 4
Add the beer, bring to a simmer, and cook for 1-2 minutes to let the alcohol reduce.
1 Cup Beer, such as a mild IPA
Step 5
Add the coffee, tomato sauce, tomato paste, pinto beans, peppers, chili, cumin, cayenne, paprika, and salt, and mix well. Bring to a simmer for a few minutes, then cover.
1/4 Cup brewed coffee
15 Ounce tomato sauce
2 Tablespoon tomato paste
2 Small Chipotle Peppers in ancho, finely diced
1 Can 15 oz can pinto beans, drained
1 Tablespoon Chili Seasoning
1 Tablespoon cumin
1/2 Teaspoon cayenne pepper
1/2 Teaspoon smoked paprika
1/2 Teaspoon Salt
Step 6
Place the Dutch oven directly on the grill grates. Close the lid and cook for 20-30 minutes until the chili thickens and flavors are well combined.
00:20
300 ˚F / 149 ˚C
Step 7
Remove the chili from the grill and adjust the seasonings to your preference. Increase the grill temperature to 400°F and preheat with the lid closed for 15 minutes.
00:15
400 ˚F / 204 ˚C
Step 8
Build the nachos. On a rimmed baking sheet, place a single layer of tortilla chips down. Layer the chips with chili, followed by a layer of shredded cheese. Repeat with another layer of chips, chili, and cheese.
1 Bag corn tortilla chips
As Needed Smoked cheddar cheese, or shredded cheddar cheese
Step 9
Place the baking sheet with the nachos directly on the grill grates and cook until the cheese is melted and chips are crisp, 10 minutes.
00:10
400 ˚F / 204 ˚C
Step 10
Remove the nachos from the grill and top with tomatoes, onions, and jalapeños as desired. Enjoy!
1 Medium Tomato, diced, for serving
1/4 Cup White or red onion, finely chopped, for serving
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