Barbecued Beef Chili

• 7 teaspoons chili powder
• 1 tablespoon garlic powder
• 2 teaspoons celery seed
• 1 teaspoon coarsely ground pepper
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 fresh beef brisket (3 to 4 pounds)
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 1 bottle (12 ounces) chili sauce
• 1 cup ketchup
• 1/2 cup barbecue sauce
• 1/3 cup packed brown sugar
• 1/4 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 1 teaspoon ground mustard
• 1 can (16 ounces) hot chili beans, undrained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• Optional toppings: Shredded cheddar cheese, chopped white onion and sliced jalapeno peppers

1. Combine the first 5 ingredients; rub over brisket. Cut into 8 pieces; place in a 5-qt. slow cooker. Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender.
2. Remove meat; cool slightly. Meanwhile, skim fat from cooking juices. Shred meat with 2 forks; return to slow cooker. Reduce heat to low. Stir in the beans. Cover and cook for 1 hour or until heated through. If desired, top with shredded cheddar cheese, chopped white onion and sliced jalapenos.

chili powder, garlic, celery, ground pepper, cayenne pepper, fresh beef brisket, green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, cider vinegar, worcestershire sauce, ground mustard, hot chili beans, great northern beans, toppings

Taken from www.tasteofhome.com/recipes/barbecued-beef-chili/ (may not work)