Name: Slow-Cooker Freezer-Pack Brisket Chili
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT9H0M0.000S
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds beef brisket, trimmed of excess fat, cut into 3/4-inch pieces; One 15-ounce can tomato puree; Two 15-ounce cans kidney beans, rinsed and drained; One 10-ounce bag frozen corn; 1 large red onion, chopped; 1 large green bell pepper, cut into 3/4-inch pieces; 2 cloves garlic, thinly sliced; 1/4 cup chili powder; 1/2 teaspoon ground cumin; Kosher salt and freshly ground black pepper; Sour cream, shredded Cheddar, tortilla chips, fresh cilantro, for serving

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.

On Tonight

Slow-Cooker Freezer-Pack Brisket Chili

Categories:

Related Pages