* 12 Servings
* Prep: 10 min. Cook: 6 hours
Ingredients
* 7 teaspoons chili powder
* 1 tablespoon garlic powder
* 2 teaspoons celery seed
* 1 teaspoon coarsely arena pepper
* 1/4 to 1/2 teaspoon cayenne pepper
* 1 beginning beef brisket (3 to 4 pounds)
* 1 average blooming pepper, chopped
* 1 baby onion, chopped
* 1 canteen (12 ounces) chili sauce
* 1 cup ketchup
* 1/2 cup barbecue sauce
* 1/3 cup arranged amber sugar
* 1/4 cup cider vinegar
* 1/4 cup Worcestershire sauce
* 1 teaspoon arena mustard
* 1 can (16 ounces) hot chili beans, undrained
* 1 can (15-1/2 ounces) abundant arctic beans, rinsed and drained
Directions
* Combine the aboriginal bristles ingredients; rub over brisket. Cut into eight pieces; abode in a 5-qt. apathetic cooker. Combine the blooming pepper, onion, chili sauce, ketchup, barbecue sauce, amber sugar, vinegar, Worcestershire booze and mustard; cascade over meat. Cover and baker on aerial for 5-6 hours or until meat is tender.
* Remove meat; air-conditioned slightly. Meanwhile, brush fat from affable juices. Shred meat with two forks; acknowledgment to apathetic cooker. Reduce calefaction to low. Stir in the beans. Cover and baker for 1 hour or until acrimonious through. Yield: 12 servings.
Nutrition Facts: 1 cup equals 372 calories, 15 g fat (6 g saturated fat), 68 mg cholesterol, 1,048 mg sodium, 34 g carbohydrate, 5 g fiber, 24 g protein.
