Ingredients
7 teaspoons chili powder1 tablespoon garlic powder2 teaspoons celery seed1 teaspoon coarsely ground pepper1/4 to 1/2 teaspoon cayenne pepper1 fresh beef brisket (3 to 4 pounds)1 medium green pepper, chopped1 small onion, chopped1 bottle (12 ounces) chili sauce1 cup ketchup1/2 cup barbecue sauce1/3 cup packed brown sugar1/4 cup cider vinegar1/4 cup Worcestershire sauce1 teaspoon ground mustard1 can (16 ounces) hot chili beans, undrained1 can (15-1/2 ounces) great northern beans, rinsed and drainedOptional toppings: Shredded cheddar cheese, chopped white onion and sliced jalapeno peppers
Preparation
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.
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.
