Double Secret Brisket Chili (Pan-Cooked with Leftover Brisket)

This one came together the way some of the best recipes do — leftovers, instinct, and a little Double Secret magic. Big Poppa takes leftover brisket, builds a chili from the ground up in a pan, and layers flavor the right way: seasoning the vegetables first, letting things sweat, and finishing with just enough heat to keep you coming back for another bite.

Why This Recipe Rocks

This chili isn’t about dumping spice into liquid and hoping for the best.
It’s about building flavor early — seasoning the vegetables, letting them sweat, and giving the brisket a second life that might be even better than the first.

Double Secret Seasoning brings depth without overpowering, while Jallelujah Jalapeño adds a controlled pop of heat that stays balanced. This is chili with intention — not chaos.

What You’ll Need

Main Ingredients

• 2–3 cups leftover cooked brisket, chopped

• 1 onion, diced

• 1 bell pepper, diced

• 3–4 cloves garlic, minced

• 1 can crushed tomatoes

• 1 can tomato sauce

• 1–2 cups beef or chicken broth (as needed)

• Neutral oil (for the pan)

Seasonings

• Big Poppa's Double Secret Seasoning

• Big Poppa's Jallelujah Jalepeño Seasoning

• Black pepper (optional)

• Small pinch of sugar (optional, to round edges)

Tools & Gear

• Large skillet or sauté pan

• Wooden spoon

• Ladle

• Lifeguard Nitrile Food Gloves

Step-by-Step: Double Secret Brisket Chili

Step 1: Season the Vegetables First

Heat a pan over medium heat with a little oil. Add onion and bell pepper.
Season immediately with Double Secret Seasoning — this is where the base flavor gets built.

Step 2: Sweat, Don’t Rush

Cook until vegetables are soft and glossy, not browned. Add garlic and stir until fragrant.

Step 3: Bring in the Brisket

Add chopped leftover brisket to the pan. Stir to coat and warm it through.

Step 4: Build the Chili

Add crushed tomatoes, tomato sauce, and enough broth to loosen everything up. Stir well and bring to a gentle simmer.

Step 5: Adjust & Layer

Taste. Add more Double Secret if needed. Add Jallelujah Jalapeño gradually — this chili is meant to be flavorful, not aggressive.

Step 6: Simmer

Let the chili simmer uncovered until it thickens and everything comes together. Stir occasionally.

Step 7: Finish

Taste one last time. If needed, add:

• A tiny pinch of sugar to soften acidity

• A final light dust of Jallelujah Jalapeño for aroma

Serving Ideas

• Serve with cornbread or tortilla chips

• Spoon over baked potatoes

• Use leftovers for chili dogs or nachos

Shop Rubs & Sauces

FAQ

What makes this chili different?

The vegetables are seasoned before liquid is added, which builds a deeper base flavor.

Is this chili spicy?

It’s balanced. The heat comes from Jallelujah Jalapeño, and you control how much goes in.

Can I use a different leftover meat?

Absolutely. Pulled pork or chuck roast work great with this method.

How should I store leftovers?

Store in the fridge up to 4 days. It gets even better overnight.

Watch the Cook

Double Secret Brisket Chili
(Video coming soon — filmed for Big Poppa Smokers)

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Double Secret Brisket Chili with Leftover Brisket

Big Poppa

Rated 5.0 stars by 1 users

Category

Main Dish, Chili

Cuisine

American BBQ

Servings

4-6

Prep Time

15 minutes

Cook Time

45 minutes

A pan-cooked brisket chili built from seasoned vegetables, leftover brisket, and bold Big Poppa flavor.

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Ingredients

• 2–3 cups leftover cooked brisket, chopped

• 1 onion, diced

• 1 bell pepper, diced

• 3–4 cloves garlic, minced

• 1 can crushed tomatoes

• 1 can tomato sauce

• 1–2 cups beef or chicken broth (as needed)

• Neutral oil (for the pan)

• Big Poppa’s Double Secret Seasoning

  Add To Cart

• Big Poppa’s Jallelujah Jalapeño Seasoning

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Tools & Gear

• Large skillet or sauté pan

• Wooden spoon

• Ladle

• Food Gloves

  Medium ∙ $10.99 Large ∙ $10.99 Xtra Large ∙ $10.99 Add To Cart

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Directions

1. Heat a pan over medium heat with a little oil. Add onion and bell pepper.
   Season immediately with Double Secret Seasoning — this is where the base flavor gets built.

2. Cook until vegetables are soft and glossy, not browned. Add garlic and stir until fragrant.

3. Add chopped leftover brisket to the pan. Stir to coat and warm it through.

4. Add crushed tomatoes, tomato sauce, and enough broth to loosen everything up. Stir well and bring to a gentle simmer.

5. Taste. Add more Double Secret if needed. Add Jallelujah Jalapeño gradually — this chili is meant to be flavorful, not aggressive.

6. Let the chili simmer uncovered until it thickens and everything comes together. Stir occasionally.

7. Taste one last time. If needed, add:

   A tiny pinch of sugar to soften acidity

   A final light dust of Jallelujah Jalapeño for aroma

Recipe Note

Serving Ideas

• Serve with cornbread or tortilla chips
• Spoon over baked potatoes
• Use leftovers for chili dogs or nachos