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.
Recipe courtesy of Food Network Kitchen
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Slow-Cooker Freezer-Pack Brisket Chili
Total:
9 hr
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
9 hr
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

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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