Amanda Haas
Smoked Chili Brisket Nachos
Prep Time
15
Minutes
Cook Time
1
Hours
Serves
4 - 6
People
Effort
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.
Ingredients
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
Steps
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.