1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1 (2 1/2-pound) fresh beef brisket
1 (15-ounce) can tomato sauce
1 cup barbecue sauce
1 medium (1/2 cup) onion, chopped
1 (28-ounce) can bold & spicy baked beans
3/4 cup beer or chicken broth
Sour cream, if desired
Shredded Cheddar cheese, if desired
Sliced green onions, if desired
Combine celery salt and garlic powder in bowl; sprinkle over brisket. Place in slow cooker.
Combine tomato sauce, barbecue sauce and onion in bowl; pour over beef.
Cover; cook on Low heat setting 8-10 hours or until beef is tender.
Skim off fat with spoon. Remove beef from slow cooker; cool slightly. Cut beef into bite-sized pieces. Return to slow cooker. Increase heat setting to High. Stir in baked beans and beer. Cook, stirring occasionally, 6-10 minutes or until chili is heated through.
Spoon into individual serving bowls; top with sour cream, Cheddar cheese and green onions, if desired.
Spoon leftover chili onto hot baked potatoes or serve chili on hamburger buns for hearty sandwiches.