Slow Cooker Brisket BBQ Chili

Magazine Purge #7! This one comes courtesy of Family Circle, September 2012. I always love something I can toss in the slow cooker in the morning.


  • 1 beef brisket (or chuck roast), about 2 pounds, cut into 2-inch pieces
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 can (16 oz) stewed tomatoes
  • 1 cup ketchup
  • 1/3 cup brown sugar
  • ¼ cup molasses
  • ¼ cup reduced-sodium Worcestershire sauce
  • ¼ cup chili powder
  • 1 tablespoon dried mustard
  • 1 tablespoon cumin
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) butter beans, drained and rinsed
  • 2 cups cooked white rice [I will probably use brown rice]
  • ¼ cup chopped scallion
  • lime wedges (optional)


  • Coat slow cooker bowl with non-stick cooking spray.
  • Add brisket, onion, and garlic. In a medium bowl, combine tomatoes, ketchup, brown sugar, molasses, Worcestershire sauce, chili powder, mustard, and cumin. Stir into beef and onions. Cover and cook on low for 10 hours.
  • Stir in beans and cook for 30 minutes. Serve with rice. Garnish with scallion and, if desired, lime wedges.

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