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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 12 |
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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 |
Directions:
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.
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