Food Network Kitchen's Slow-Cooker Freezer-Pack Brisket Chili, as seen on Food Network.
Recipe courtesy of Food Network Kitchen

Slow-Cooker Freezer-Pack Brisket Chili

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  • Level: Easy
  • Total: 9 hr (plus freezing and overnight defrosting)
  • Active: 15 min
  • Yield: 4 to 6 servings
Long simmering makes this tough cut turn tender and yielding. Keep a batch of this hearty chili in in the freezer for easy weeknight meals or game day entertaining.



  1. Layer the brisket, tomato puree, beans, corn, onion, bell pepper, garlic, chili powder and cumin in a large resealable plastic bag. Add 1 teaspoon salt and 1/4 teaspoon pepper. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
  2. Pour the contents of the bag into a 6-quart slow cooker. Cook on low until the brisket is tender and the tip of a paring knife can go into a piece easily, 7 to 9 hours. Season with salt. Serve with sour cream, Cheddar, tortilla chips and cilantro for topping.