SLOW-COOKER FREEZER-PACK BRISKET CHILI

Slow-Cooker Freezer-Pack Brisket Chili image

Provided by Food Network Kitchen

Time 9h

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

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.