Smoked Chili Brisket Nachos

2:05 - Prep 0:45 / Cook 1:20
Beginner

Wondering what to do with leftover brisket? Here’s a recipe everyone is sure to love. Serve up a double layer of smoked chili brisket nachos with tons of melted cheese and they’ll be wanting more.

2 Servings
Ingredients
Nachos
  • 1 bag tortilla chips
  • 8 ounces cheddar cheese, shredded
  • 8 ounces Gouda cheese, shredded
  • 1 jalapeno pepper, thinly sliced
  • sour cream
  • handful oak or pecan wood chunks
Chili
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 2 1/2 cups leftover brisket, chopped
  • 8 ounces red kidney beans, drained
  • 8 ounces tomatoes, diced
  • 1/3 cup tomato sauce
  • 2 tablespoons chili powder
  • 2 tablespoons apple cider vinegar
  • 1/4 cup beef stock
  • salt and pepper, to taste
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Preparation
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Step 1 Of 7
1. Preheat your smoker to 250°F.
2. Heat 2 tablespoons of olive oil in a cast-iron skillet. Add red onion and saute for 2 minutes.
3. Chop your leftover brisket to fill 2 1/2 cups. Add brisket, kidney beans, tomatoes, tomato sauce, chili powder, apple cider vinegar, beef stock, salt and pepper to the cast-iron skillet. Stir and simmer for 2 minutes.
4. Place the skillet in your smoker and toss a handful of oak or pecan wood chunks onto hot coals. Close the lid and cook for 1 hour at 250°F.
5. Arrange tortilla chips across the bottom of a cool cast-iron skillet. Spoon half of the chili on top of the chips. Top with cheddar and Gouda cheeses. Repeat to build a second layer of nachos.
6. While arranging your nachos, bring the temperature of your smoker up to 325°F.
7. Place the skillet with your nachos in the smoker and cook for 25 minutes at 325°F. Once you remove the nachos from the smoker, top with sour cream and jalapeno pepper slices. Serve and enjoy.
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