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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 Minutes

Cook Time

1 Hours

Pellets

Hickory

Ingredients

How many people are you serving?

4

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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.

    Ingredients
    • As Needed Olive oil

    • 1 Small red onion, diced

  • 3

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

    Ingredients
    • 3 Cup Cooked beef brisket, roughly chopped

    • 1 Whole Jalapeño pepper, thinly sliced, plus more for serving

  • 4

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

    Ingredients
    • 1 Cup Beer, such as a mild IPA

  • 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.

    Ingredients
    • 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

  • 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.

    Ingredients
    • 1  Bag corn tortilla chips

    • As Needed Smoked cheddar cheese, or shredded cheddar 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!

    Ingredients
    • 1 Medium Tomato, diced, for serving

    • 1/4 Cup White or red onion, finely chopped, for serving

Cooking Notes

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