Slow Cooker Barbecued Chili Beef And Cheddar Sandwiches Food

SLOW-COOKED BARBECUED BEEF SANDWICHES

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.

BARBECUED BEEF CHILI

Steps:

• Combine the first five 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., 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. Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

SLOW COOKER BBQ BEEF SANDWICHES

Steps:

• Combine all ingredients except rolls & slaw in the slow cooker.
• Cook on low for 8-10 hours or until meat is fork tender.
• Remove beef from the slow cooker and shred with a fork.
• Skim any fat off of the liquid and add beef back into the sauce. Cook an additional 20-30 minutes.
• Serve on rolls with slaw.

SLOW-COOKER BARBECUE CHILI WITH CORN CHIPS

Steps:

• Toss the beef with the chile powder, brown sugar, paprika, cumin, 1/2 teaspoon salt and a few grinds of pepper in a 6- to 7-quart slow cooker. Whisk the chili sauce with 1 tablespoon vinegar, the mustard and Worcestershire sauce; add to the slow cooker along with the beans. Cover and cook on low until the beef is tender, 7 to 8 hours.
• Uncover and stir to combine; let sit, uncovered, 10 minutes. Stir in the remaining 1 teaspoon vinegar. Serve with corn chips and desired toppings.

SHREDDED BBQ BEEF SANDWICHES

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Top with onion. Combine the next eight ingredients; pour over roast. Cover and cook on low for 8-9 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Skim fat from cooking liquid. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/3 cup meat mixture on each roll.

TEX-MEX SHREDDED BEEF SANDWICHES

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Shred meat with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops.

SLOW-COOKER BEEF BARBECUE SANDWICHES

Steps:

• Place roast in slow cooker; pour 1/2 cup water into cooker.
• Cover and cook on high 1 hour and then on low 8-10 hours.
• Meanwhile, combine ketchup and next 8 ingredients and refrigerate 8-10 hours.
• Remove roast from cooker; discard juices.
• Shred roast with fork and return to cooker.
• Pour sauce mixture over top; mix together.
• Cover and cook on low about 1 hour or until thoroughly heated.
• Spoon meat mixture into Kaiser rolls using a slotted spoon; spoon additional sauce over top of meat, if desired, and top with pickle slices.

BARBECUE BEEF SANDWICHES - SLOW COOKER

Steps:

• Trim excess fat from beef. Cut beef into 4 or so pieces and place in a 4 to 5 quart slow cooker.
• In medium bowl, mix 1 cup barbecue sauce along with the other ingredients, except buns.
• Pour over beef in crock pot.
• Cover, cook on low setting 7 to 8 hours or until beef is very tender - where it can be shredded with two forks (I usually start it off on high for an hour or so -- but I have a very, very old crock pot).
• Remove beef and as many onions and peppers as you can. Shred beef and place in another pan or bowl.
• This is where personal taste comes into play . . . . . there will quite a lot of juice in the crock pot. I only reserve about 3/4 cup of it and then add the remaining 3/4 barbecue sauce to it. I then add the shredded meat back into the new juice mixture.
• Some people like their meat for their sandwiches a little on the drier side, while others like more sauce on theirs. I also always use Sweet Baby Rays barbecue sauce -- use your favorite brand and flavor.
• I've also removed some if the shredded meat immediately after shredding and set aside to use in burritos and tacos. You can add some taco sauce or seasoning to it and it makes a great shredded meat for Mexican dishes.

SLOW COOKER BARBECUE BEEF

Steps:

• Place beef in a 5-qt. slow cooker. Add the celery, onion and green pepper. In a bowl, combine the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt, Worcestershire sauce and mustard. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender., Skim fat from cooking juices if necessary. Shred beef. Toast rolls if desired. Use a slotted spoon to serve beef on rolls.