Smoked Chili Brisket Nachos
2:05 - Prep 0:45 / Cook 1:20
Beginner
Serve up a double layer of Smoked Chili Brisket Nachos with smoked brisket and tons of melted cheese for rave reviews on game day or movie night. Next time you smoke a brisket, set a pound aside and turn weeknight meals into a one-hour smoke you can look forward to after a long, hard day at work.
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
Preparation
List
Steps
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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.
8.
Remove nachos from the smoker and top with sour cream and jalapeno slices.
9.
Serve and enjoy.
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