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Barbecued Beef Chili

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

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,

Printed from tasteofhome.com May 16, 2008

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Barbecued Beef Chili cont.

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.