Barbecued Beef Chili

Name: Barbecued Beef Chili
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 12 servings (3 qt.).
Cuisine: North America, Southwest
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

TOTAL TIME: Prep: 10 min. Cook: 6 hours YIELD: 12 servings (3 qt.).

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

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

1. Combine the first five ingredients; rub over brisket. Cut into 8 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 2 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.

Nutrition Facts

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