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In a large saucepan, over medium heat, pour approximately 1 Tbsp. olive oil and add onions. Cook about 3-4 minutes; add chopped, leftover brisket and jalapeno. Cook 1-2 minutes.
Add beer and allow mixture to come to a simmer (about 1-2 minutes to let the alcohol reduce). Add coffee, tomato sauce, tomato paste, pinto beans, peppers, all the spices, and mix well.
Bring to a simmer for a few minutes, then reduce to low heat for about 20-30 minutes until the chili thickens and flavors are well combined. Adjust seasonings to your preference.
Take your plate and create one layer with corn tortilla chips. Layer chips with chili, followed by a layer of shredded cheese. Repeat with another layer of chili and cheese.
If using an oven-safe platter, place in the oven under broil. Broil until the cheese is melted, about 2 minutes. Alternatively, microwave the plate in 30 second increments until the cheese is melted well.
When cheese has melted, remove from oven or microwave and top with your favorite toppings. Enjoy!