Slow-Cooker Freezer-Pack Brisket Chili
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 537
- Total Fat
- 28
- Saturated Fat
- 11
- Carbohydrates
- 43
- Dietary Fiber
- 12
- Sugar
- 9
- Protein
- 32
- Cholesterol
- 108
- Sodium
- 1014
- Total: 9 hr (plus freezing and overnight defrosting)
- Active: 15 min
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.