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
  • 14 to 12 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
  • 12 cup BBQ sauce
  • 13 cup brown sug­ar
  • 14 cup cider vine­gar
  • 14 cup Worces­ter­shire 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, Worces­ter­shire 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.