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Barbecued Beef Chili

 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
12 ServingsPrep: 10 min. Cook: 6 hours

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 (16 ounces) hot chili beans, undrained
  • 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.

2 of 2

Barbecued Beef Chili (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cup equals 302 calories, 6 g fat (2 g saturated fat), 48 mg cholesterol, 1,037 mg sodium, 36 g carbohydrate, 5 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.