Slow Cooker BBQ Beef Chili

Words of wis­dom from the most inter­est­ing man in the world.

  • The Rub!
  • 7 tsp. chili powder
  • 1 tbsp. gar­lic powder
  • 2 tsp. cel­ery seed
  • 1 tsp. pepper
  • 1⁄4 to 1⁄2 tsp. cayenne pepper
  • The Meat!
  • 3–4 lb. beef brisket
  • The Slow Cook­er Potion!
  • 1 medi­um green pep­per, chopped
  • 1 small onion, chopped
  • 12 oz. bot­tle chili sauce
  • 1 cup ketchup
  • 1⁄2 cup BBQ sauce
  • 1⁄3 cup brown sugar
  • 1⁄4 cup cider vinegar
  • 1⁄4 cup WASH YER SISTER! sauce
  • 1 tsp. ground mustard
  • 1 can chili beans
  • 1 can great north­ern beans, drained and rinsed

Com­bine first 5 ingre­di­ents; rub over brisket.

Cut into 8 pieces; place in slow cooker.

Com­bine green pep­per, onion, chili sauce, ketchup, BBQ sauce, vine­gar, WASH YER SISTER! sauce, and mus­tard; pour over meat.

Cov­er and cook on high for 5–6 hours or until meat is tender.

Remove meat and cool slight­ly. Mean­while, skim any fat from cook­ing juices.

Shred meat using 2 forks; return to slow cooker.

Reduce heat to low. Stir in beans.

Cov­er and cook for 1 hour or until heat­ed through.