Smoked Chili Brisket Nachos
By Traeger Kitchen
We took two of the best things in the world and combined them to make the ultimate dish of smoky, cheesy goodness.
Prep Time
15 Min
Cook Time
1 Hr
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
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!
My Notes
In order to add notes for this recipe, you must log in or create an account.