Steps

• Step 1

  When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• Step 2

  Season the onions and peppers with salt and pepper. Cook on a sheet pan in the Traeger until translucent, about 14 to 20 minutes.

  00:14

  375 ˚F / 191 ˚C

  Ingredients

  • 1 Medium yellow onion, chopped

  • 2 Medium green peppers, diced

  • 1 Medium orange pepper, diced

  • To Taste salt and pepper

• Step 3

  While peppers are cooking, drain the tomatoes and kidney beans and add them to a 10-inch cast-iron pot. Drain half of the juice out of the pinto beans and add to the pot.

  Ingredients

  • 2 Can (14.5 oz) diced tomatoes

  • 1 Can (15.5 oz) kidney beans

  • 1 Can (15 oz) pinto beans

• Step 4

  Add chili powder, kosher salt, ground pepper, onion powder, and garlic powder to the pot and mix together.

  Ingredients

  • 4 Tablespoon dark chili powder

  • 2 Tablespoon onion powder

  • 1 Tablespoon garlic powder

  • 3 Tablespoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 3 Tablespoon coarse ground black pepper

• Step 5

  Cut the brisket into 1-inch cubes and add to the pot. Add cooked peppers and onions and mix together. Add water as needed.

  Ingredients

  • 3 Pound leftover smoked brisket

• Step 6

  Turn the Traeger temperature down to 250°F and cook for 4 hours, stirring every 30 minutes. Add water as needed during the cooking process.

  04:00

  250 ˚F / 121 ˚C

  Super Smoke

• Step 7

  After 4 hours, taste and add more salt and pepper as needed.

• Step 8

  When ready to serve, have each person grab a bag of Fritos Corn Chips. Open the bag, then pour chili over the chips and top with sour cream and chives. Enjoy!

  Ingredients

  • 4 Cup Sour cream, for serving

  • 4 Tablespoon fresh chives, for serving

  • 12 Small bags Fritos Corn Chips, for serving