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

This recipe is:

Contest Winning

12 Servings
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

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. Yield: 12 servings.

Nutrition 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.

Barbecued Beef Chili published in Taste of Home February/March 2001, p27

Beth Layman :)

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