Barbecued Beef Chili Recipe

4.5 11 15
Barbecued Beef Chili Recipe
Barbecued Beef Chili Recipe photo by Taste of Home
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Barbecued Beef Chili Recipe

Read Reviews
4.5 11 15
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 6 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 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
  • Optional toppings: shredded cheddar cheese, chopped white onion and sliced jalapeno peppers

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. 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. If desired, top with shredded cheddar cheese, chopped white onion and sliced jalapenos. Yield: 12 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Barbecued Beef Chili in Taste of Home February/March 2001, p27

Nutritional Facts

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

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  • 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
  • Optional toppings: shredded cheddar cheese, chopped white onion and sliced jalapeno peppers
  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. If desired, top with shredded cheddar cheese, chopped white onion and sliced jalapenos. Yield: 12 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Barbecued Beef Chili in Taste of Home February/March 2001, p27

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Reviews forBarbecued Beef Chili

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Anniepants User ID: 5509096 285248
Reviewed Mar. 18, 2018

"I won a chili cook-off with this recipe! I used 3.5 lbs of brisket. Slow cooked it on high for 5 hours. Shredded the meat, skimmed the fat, added the beans, and put it in the refrigerator for 2 days. This part is key! Flavors will develop while it sits. The morning of the cook-off I took the rest of the solidified fat off the top. Set the slow cooker to low and added one square of unsweetened chocolate. Let it heat up and the chocolate melt. Carefully stirred it up as to not shred the brisket too much. It's a winner!"

MY REVIEW
Scottstubbe User ID: 5809365 30805
Reviewed Mar. 9, 2014

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

MY REVIEW
kschneider8942 User ID: 6001062 91159
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!"

MY REVIEW
williamsegraves User ID: 3296408 30804
Reviewed Jun. 25, 2012

"Absolutely delicious!"

MY REVIEW
JulieMarae User ID: 5549970 45214
Reviewed Apr. 20, 2011

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

MY REVIEW
mama4kids User ID: 5786620 35274
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!"

MY REVIEW
katlaydee3 User ID: 3741999 77978
Reviewed Oct. 3, 2010

"I did not like this at all. I ate maybe three bites and threw it all out. Way too intense flavor for me; but it's obvious by the comments that most people loved it."

MY REVIEW
1Heart4Jesus User ID: 2171354 77976
Reviewed Dec. 9, 2009

"This is a nice change to chili! I love the tangy BBQ flavor. Great with cornbread! It can be thickend a little with flour and served on a roll or bun. This is a keeper! YES! I'll be making it again! :-)"

MY REVIEW
66chevy User ID: 3848380 71478
Reviewed Oct. 19, 2009

"Perfect choice of meat, well rounded rub,just enough flavor's and ingredients to make a great sit down meal. If you have time try smokeing the meat for a few hour's and then follow recipe to the letter and you will be glad you took the time to make this A1+ chili. Eather way very excellent!!"

MY REVIEW
justgottabezen User ID: 4387974 204106
Reviewed Sep. 24, 2009

"meh, its okay. too..intense i suppose. Seemed like too much spices or something"

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