Barbecued Beef Chili
Smoky, spicy barbecued beef chili with a tangy sauce blend, perfect for hearty family dinners or game day gatherings.
Ingredients
- 7 tsp. chili powder ⓘ
- 1 Tbsp. garlic powder ⓘ
- 2 tsp. celery seed ⓘ
- 1 tsp. coarsely ground pepper ⓘ
- 1/4 to 1/2 tsp. cayenne pepper ⓘ
- 1 fresh beef brisket (3 to 4 lb.) ⓘ
- 1 medium green pepper, chopped ⓘ
- 1 small onion, chopped ⓘ
- 1 (12 oz.) bottle chili sauce ⓘ
- 1 c. ketchup ⓘ
- 1/2 c. barbecue sauce ⓘ
- 1/3 c. packed brown sugar ⓘ
- 1/4 c. cider vinegar ⓘ
- 1/4 c. Worcestershire sauce ⓘ
- 1 tsp. ground mustard ⓘ
- 1 (15 1/2 oz.) can hot chili beans ⓘ
- 1 (15 1/2 oz.) can Great Northern beans, rinsed and drained ⓘ
Instructions
- Combine chili powder, garlic powder, celery seed, pepper, and cayenne pepper. Rub mixture over the brisket.
- Cut brisket into eight pieces and place in a slow cooker.
- In a separate bowl, mix chopped green pepper, onion, chili sauce, ketchup, barbecue sauce, packed brown sugar, cider vinegar, Worcestershire sauce, and ground mustard.
- Pour the sauce mixture over the brisket in the slow cooker.
- Cover and cook on high for 5 to 6 hours, or until the meat is tender.
- Remove the meat from the slow cooker and let it cool slightly.
Tips & Substitutions
For an extra kick, consider adding diced jalapeños or using a spicier chili sauce. If you don't have brisket, chuck roast is a great alternative. Make sure to let the chili rest after cooking; it often tastes even better the next day as the flavors meld. Adjust the cayenne pepper based on your spice tolerance for a customized heat level.
Serving Suggestions
Serve the chili hot, garnished with shredded cheese, sour cream, or fresh cilantro. It pairs wonderfully with cornbread or tortilla chips for dipping. A side of coleslaw can add a refreshing crunch. For a complete meal, consider pairing it with Peggy'S Meatballs for a hearty feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over low heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe container, covering it loosely to allow steam to escape.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Beef Chili contains roughly 227 calories, with 8g protein, 44g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (25% of the Daily Value) and iron (22% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 674mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in advance?
Yes, this chili can be made a day ahead. In fact, allowing it to sit overnight enhances the flavors. Just reheat it gently before serving. If you plan to freeze it, do so in individual portions for easy meals later.
What can I serve with beef chili?
To enhance the chili's flavor, you can add a splash of beer or a spoonful of cocoa powder while cooking. This depth can elevate the dish significantly. If you like beans in your chili, try black beans or pinto beans for added texture.
Can I make this chili vegetarian?
Absolutely! Substitute the brisket with a combination of lentils and mushrooms for a hearty texture. Use vegetable stock instead of beef broth and replace the chili sauce with a vegetarian counterpart. This way, you can enjoy a delicious vegetarian variation of this classic beef chili.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).