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6 or 7 qt
6 or 7 qt
16
Tex-Mex Beef Barbecue
3 6 pounds brisket of beef
1 2 (18-ounce) bottles hickory-smoked barbecue sauce
1 2 (1.25-ounce) envelopes chili seasoning
1 2 teaspoons chopped garlic
1 2 teaspoons lemon juice
1 2 tablespoons Worcestershire sauce
1
⁄2 1 cup chopped onion
Low – 10 hours
OR
High – 5 hours
Combine all ingredients, except meat, in the
crock. Stir well. Add meat and stir well to coat.
Remove the meat and shred. Return the meat to
the crock. Stir well. Serve on soft rolls.
Makes 8 or 16 servings.
Chili
11
1
⁄2 pounds hot Italian sausage, removed from casings
11
1
⁄2 pounds lean ground beef
1 1 medium onion, chopped
12(
3
/4-ounce) envelopes chili seasoning mix
1 2 (16-ounce) cans kidney beans, drained
1 2 (14-ounce) cans diced tomatoes
1 2 (6-ounce) cans tomato paste
1 2 (15-ounce) cans chicken broth
Low – 8 hours
OR
High – 4 hours
Crumble sausage and ground beef into large skillet.
Add onion. Over medium high heat, partially cook
sausage, ground beef and onion. Place cooked meat
mixture in crock. Add remaining ingredients.
Makes about 3 or 5 quarts.
Main Dish/Entrees (Using traditional crock)
5 qt
5 qt
Cover and cook:
Cover and cook:
840086500 Ev04 6/22/01 4:30 PM Page 16