Barbecued Beef Chili

By Thom7747

Served with a hot loaf of bread and a side salad, this slow-cooker chili makes a hearty meal. The recipe was inspired by two friends when we were talking about food at a potluck barbecue. —Phyllis Shyan Elgin, Illinois

Ingredients

• 7 teaspoons chili powder
• 1 tablespoon garlic powder
• 2 teaspoons celery seed
• 1 teaspoon coarsely ground pepper
• 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 (15½ ounces) hot chili beans
• 1 can (15½ ounces) great northern beans, rinsed and drained

Details

Servings 6

Preparation

Step 1

Combine the first five ingredients; rub over brisket.
1. Cut into eight pieces; place in a slow cooker.
2. Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard; pour over meat.
3. Cover and cook on high for 5-6 hours or until meat is tender.
4. Remove meat; cool slightly.
 
Meanwhile, skim fat from cooking juices.
1. Shred meat with two forks; return to slow cooker.
Reduce heat to low.
2. Stir in the beans.
3. Cover and cook for 1 hour or until heated through.
 
Editor's Note: This is a fresh beef brisket, not corned beef.