Barbecued Beef Chili

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Served with a hot loaf of bread and a side salad, this slow-cooker chili makes a hearty meal.

Difficulty: Easy - for beginners
Serves: 12 servings

Preparation time:
Cooking time:

Ingredients

•7 teaspoons chili powder
•1 tablespoon garlic powder
•2 teaspoons celery seed
•1 teaspoon coarsely ground pepper
•1/4 to 1/2 teaspoon cayenne pepper
•1 fresh beef brisket (3 to 4 pounds)
•1 medium green pepper, chopped
•1 small onion, chopped
•1 bottle (12 ounces) chili sauce
•1 cup ketchup
•1/2 cup barbecue sauce
•1/3 cup packed brown sugar
•1/4 cup cider vinegar
•1/4 cup Worcestershire sauce
•1 teaspoon ground mustard
•1 can (16 ounces) hot chili beans, undrained
•1 can (15-1/2 ounces) great northern beans, rinsed and drained

Method

•Combine the first five ingredients; rub over brisket. Cut into eight pieces; place in a 5-qt. slow cooker. Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender.
• Remove meat; cool slightly. Meanwhile, skim fat from cooking juices. Shred meat with two forks; return to slow cooker. Reduce heat to low. Stir in the beans. Cover and cook for 1 hour or until heated through. Yield: 12 servings.

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