Barbecued Beef Chili Recipe
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
- 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
- 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.
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.
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