Barbecued Beef Chili Recipe
Barbecued Beef Chili Recipe photo by Taste of Home

Barbecued Beef Chili Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 6 hours
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 6 hours
MAKES: 12 servings


  • 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

Nutritional Facts

1 cup: 302 calories, 6g fat (2g saturated fat), 48mg cholesterol, 1037mg sodium, 36g carbohydrate (20g sugars, 5g fiber), 28g protein


  1. 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.
  2. 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.
Originally published as Barbecued Beef Chili in Taste of Home February/March 2001, p27

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Reviewed Mar. 9, 2014

"Excellent taste. I have made this several times with multiple requests for more"

Reviewed Dec. 9, 2013

"My family loved this! I made a couple adjustments. The brisket was a little too pricey for our budget, so I decided to try it with 2 lbs. of ground beef. Also, I only used 4 teaspoons of chili powder so it wasn't so spicy for my little one. We all loved it! Next time I might try a beef roast and shred it in place of the brisket. Highly recommended!"

Reviewed Jun. 25, 2012

"Absolutely delicious!"

Reviewed Apr. 20, 2011

"Very good chili!! Excellent with cornbread. Thanks for the recipe!"

Reviewed Jan. 28, 2011

"Wow is this spicy!!!! I can't serve it to my kids but my husband is going to love it. Very Tangy too yum!"

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