Smoked Chilli Brisket Nachos Recipe

Ingredients

Nachos

1 bag tortilla chips
225 g cheddar cheese, shredded
225 g Gouda cheese, shredded
1 jalapeño pepper, thinly sliced
sour cream
handful oak or pecan wood chunks

Chilli

2 tablespoons olive oil
1 red onion, diced
2½ cups leftover brisket, chopped
225 g red kidney beans, drained
225 g tomatoes, diced
⅓ cup tomato sauce
2 tablespoons chilli powder
2 tablespoons apple cider vinegar
¼ cup beef stock
salt and pepper, to taste

Preparation

1. Preheat your smoker to 120°C.
2. Heat 2 tablespoons of olive oil in a cast-iron skillet. Add red onion and sauté for 2 minutes.
3. Chop your leftover brisket to fill 2½ cups. Add brisket, kidney beans, tomatoes, tomato sauce, chilli 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 120°C.
5. Arrange tortilla chips across the bottom of a cool cast-iron skillet. Spoon half of the chilli 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 160°C.
7. Place the skillet with your nachos in the smoker and cook for 25 minutes at 160°C. Once you remove the nachos from the smoker, top with sour cream and jalapeño pepper slices. Serve and enjoy.