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Smoked Chili Brisket Nachos

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




This recipe serves:


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Units of Measurement:
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


  • 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


  • 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


  • 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


  • 10

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

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