Smoked Chili Brisket Nachos
2 hrs 5 mins - Prep 45 mins / Cook 1 hr 20 mins
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.
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