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

Combine the first 5 ingredients. Rub over brisket. Cut into 8 pieces. Place in a 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 to 6 hours or until meat is tender. 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.

Yield: 12 servings.

Editor's Note: This is a fresh beef brisket, not corned beef.