Steps

• 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

• 2

  In a large Dutch oven over medium heat, add 1 tablespoon of olive oil and the onions and cook for 3-4 minutes.

• 3

  Add the cooked brisket and jalapeños to the Dutch oven and cook for 1-2 minutes.

• 4

  Add the beer, bring to a simmer, and cook for 1-2 minutes to let the alcohol reduce.

• 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.

• 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.

  300 ˚F / 149 ˚C

  00:20

• 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.

  400 ˚F / 204 ˚C

  00:15

• 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.

• 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.

  400 ˚F / 204 ˚C

  00:10

• 10

  Remove the nachos from the grill and top with tomatoes, onions, and jalapeños as desired. Enjoy!