Smoked Chili Brisket Nachos

Traeger Kitchen

Smoked Chili Brisket Nachos

Prep Time



Cook Time




4 - 6




What's this?

We took two of the best things in the world and combined them to make the ultimate dish of smoky, cheesy goodness with Traeger’s Smoked Chili Brisket Nachos.


  • 1 Tablespoon olive oil

  • 1 Small red onion, diced

  • 3 Cup leftover beef brisket

  • 1 Jalapeño, thinly sliced

  • 1 Cup beer

  • 1/4 Cup Strong Brewed Coffee

  • 15 Ounce tomato sauce

  • 2 Tablespoon tomato paste

  • 2 Chipotle Peppers in ancho, finely diced

  • 15 Ounce Pinto Beans, 15.5oz can, drained, rinsed, and drained again

  • 1 Tablespoon Chili Seasoning

  • 1 Tablespoon ground cumin

  • 1/2 Teaspoon cayenne pepper

  • 1/2 Teaspoon smoked paprika

  • 1/2 Teaspoon salt

  • Thick Corn Chips, 1 bag

  • To Taste cheddar cheese

  • 1 Tomato, diced

  • 1/4 Cup onion, diced


  • 1

    When ready to cook, start the Traeger according to grill instructions. Set the temperature to 300 degrees F and preheat, lid closed 10-15 minutes.
  • 2

    In a large saucepan over medium heat, pour approximately 1 Tbsp olive oil. Add onions and cook for 3-4 minutes.
  • 3

    Add leftover brisket and jalapeno to saucepan and cook 1-2 minutes.
  • 4

    Add beer and allow mixture to come to a simmer, about 1-2 minutes to let the alcohol reduce.
  • 5

    Add coffee, tomato sauce, tomato paste, pinto beans, peppers and all the spices. Mix well.
  • 6

    Bring to a simmer for a few minutes, then cover and place directly on the grill grate. Cook for about 20-30 minutes until the chili thickens and flavors are well combined. Adjust seasonings to your preference.
  • 7

    Lay a layer of tortilla chips down on an oven safe platter or sheet tray. Layer chips with chili, followed by a layer of shredded cheese. Repeat with another layer of chili and cheese.
  • 8

    Increase the grill temperature to 400 degrees F and preheat, lid closed for 10-15 minutes.
  • 9

    Place the nachos directly on the grill grate and cook about 10 minutes or until cheese is melted and chips are crisp.
  • 10

    Remove from the grill and finish with your favorite toppings. Enjoy!
  • 11

    This recipe was provided by Mary Cressler & Sean Martin for 2015 Meat Madness competition.