In a large saucepan (or cast iron pot), over medium heat, pour 1-tablespoon olive oil and add your onions. Cook about 3-4 minutes, and then add the chopped leftover brisket and the jalapeño. Cook 1-2 minutes until warmed up.
Add the beer and let it come to a simmer (about 1-2 minutes to let the alcohol reduce).
Then add the coffee, tomato sauce, tomato paste, pinto beans, green chilies, and all the spices, and mix well.
Bring to a simmer and then reduce to low heat, for about 20-30 minutes, until the chili thickens, the flavors are well combined and you’re happy with the flavor. Adjust seasonings to your preference. This is all about finding a richness and flavor you like!
To Make The Brisket Nachos:
Using a sheet pan or cast iron skillet, create one layer of corn tortilla chips (remember, make sure they are thick chips so they hold the weight of the chili).
Layer the chips with some chili and a layer of shredded cheese.
Create another layer of corn chips, followed by chili and shredded cheese.
If you are using an oven-safe platter you can place in the oven under broil. Broil until the cheese is melted (this won't take long, just a couple minutes).
Alternatively you can place a cast iron skillet loaded with nacho goodness in the grill and heat up until the cheeses are melted.
When the cheese is nice and melted, remove and top with your favorite cold toppings: sliced jalapeño, tomatoes, diced onion, cilantro. Serve with your favorite dips: salsa, guacamole, and sour cream.
** Depending on how many nachos you plan to make, the chili may yield leftovers. Nothing wrong with that! Just use how much chili you are comfortable with on your nachos.Check out this great smoked brisket recipe as a great starting place.