- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Barbecued Beef Chili
Sort By :
"Excellent taste. I have made this several times with multiple requests for more"
"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!"