Recipe courtesy of Food Network Kitchen

Slow-Cooker Freezer-Pack Brisket Chili

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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.
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  • Level: Easy
  • Total: 9 hr (plus freezing and overnight defrosting)
  • Active: 15 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

  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.

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