Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 372
  • Fat:
  • 15 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 68 mg
  • Sodium:
  • 1048 mg
  • Carbohydrate:
  • 34 g
  • Fiber:
  • 5 g
  • Protein:
  • 24 g
Contest Winning Recipe

Barbecued Beef Chili

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

SERVINGS

12

CATEGORY

Main Dish

METHOD

Slow Cooker

PREP

10 min.

COOK

360 min.

TOTAL

370 min.

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 (15-1/2 ounces) hot chili beans
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained

DIRECTIONS

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.

Printed from tasteofhome.com May 16, 2008

Copyright Reiman Media Group, Inc © 2008