Step

• Step 1

  When ready to cook, start the Traeger according to grill instructions. Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

• Step 2

  Salt and pepper the chopped onion and diced peppers. Cook on a sheet pan in the Traeger until translucent, about 14-20 minutes.

  00:20

  375 ˚F / 191 ˚C

  Ingredients

  • 1  yellow onion

  • 2  Bell Pepper, Green

  • 1  Bell Pepper, orange

  • 3 Tablespoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 3 Tablespoon coarse ground black pepper, divided

• Step 3

  While peppers are cooking, drain 2 cans of tomatoes and 1 can of kidney beans and add them to a 10-inch cast iron pot. Drain half of the juice out of the pinto beans and add to pot.

  Ingredients

  • 31 Ounce Tomatoes, canned-diced

  • 15 1/2 Ounce Kidney Beans, canned

  • 10 Ounce Beans, pinto (canned)

• Step 4

  Add chili powder, kosher salt, ground pepper, onion powder and garlic powder to the pot and mix together.

  Ingredients

  • 4 Tablespoon chili powder

  • 2 Tablespoon onion powder

  • 1 Tablespoon garlic powder

• Step 5

  Cut the brisket into 1-inch cubes and add to the pot. Add cooked peppers and onions and mix together. Add water as needed.

  Ingredients

  • 3 Pound leftover beef brisket

• Step 6

  Turn the grill temperature down to 250 degrees F and cook for 4 hours, stirring every 30 minutes. Add water as needed during the cooking process.

  04:00

  250 ˚F / 121 ˚C

  Super Smoke

• Step 7

  After 4 hours, taste and add more salt and pepper as needed. Top chili with sour cream, chives and Fritos. Enjoy!

  Ingredients

  • 4 Cup sour cream

  • 4 Tablespoon Chives, fresh

  • 20 Small Fritos Corn Chips, bag