As autumn fast approaches, football season comes to mind. Whether it’s an NFL team, college team or the local high school team you’re cheering for, another seasonal favorite also is sure to come to mind: chili.
If you’re throwing a tailgate party or a football party at your home, chili is always a big hit. There’s nothing that warms you up like a hot bowl of chili on a frosty evening.
Everyone has their favorite chili recipe, but if you’re looking to switch it up a bit, this Barbecue Beef Chili is a blend of two favorites: barbecue and chili. Your friends and family are sure to love it.
BARBECUED BEEF CHILI
(Slow cooker recipe)
7 teaspoons chili powder
1 tablespoon garlic powder
1 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper, (optional)
3 pounds fresh beef brisket or beef roast
2 tablespoons chopped celery
1 medium green pepper, chopped
1 small onion, chopped
1 bottle (12 ounces) chili sauce
1/2 cup ketchup
1 cup barbecue sauce
1/3 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (1-oz) package taco seasoning
1 teaspoon ground mustard
1 can black beans
1 can refried beans
Shredded Monterey Jack/cheddar cheese, for garnish
Crackers or tortilla chips
Combine the first four ingredients; rub over brisket or roast. Cut meat into 8 pieces and place in a slow cooker.
Combine the celery, green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce, fire-roasted diced tomatoes, taco seasoning and mustard; pour over meat. Cover and cook on high for 5 to 6 hours or until meat is tender.
Remove meat; cool slightly; Meanwhile skim fat from cooking juices. Shred meat with two forks; return to slow cooker. Reduce heat to low.
Stir in the black beans and refried beans, until thoroughly mixed together. Cover and cook for 1 hour or until heated through.
Serve hot over crackers or tortilla chips and garnish with shredded cheese. Makes 12 servings.
Note: For an extra treat, make a quick batch of nachos by placing a 12-ounce bag of tortilla chips (any flavor or plain) on a microwave-safe platter. Spread out chips and sprinkle shredded cheese over chips. Microwave for several seconds until cheese has melted. Serve with chili.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.