BRISKET CHILI SLOW COOKER RECIPES

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COUSIN DAVID'S SLOW COOKER BRISKET RECIPE | ALLRECIPES



Cousin David's Slow Cooker Brisket Recipe | Allrecipes image

This is a family recipe passed along by my late cousin David. It is so simple...just four ingredients thrown in the slow cooker! Not only is it great to come home to a hot delicious meal...your home will smell wonderful too! It is great with the extra gravy spooned over egg noodles or mashed potatoes.

Provided by DRUMNWRITE

Categories     Main Dishes    Roast Recipes

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 4

1 (3 pound) beef brisket
2 (12 ounce) bottles chili sauce
1 (1 ounce) envelope dry onion soup mix
2 teaspoons garlic powder

Steps:

  • Place the beef brisket into a slow cooker. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.

Nutrition Facts : Calories 605.9 calories, CarbohydrateContent 9.4 g, CholesterolContent 138.2 mg, FatContent 46.6 g, FiberContent 0.8 g, ProteinContent 35.6 g, SaturatedFatContent 18.2 g, SodiumContent 923.2 mg, SugarContent 2.4 g

SLOW-COOKER FREEZER-PACK BRISKET CHILI RECIPE | FOOD ...



Slow-Cooker Freezer-Pack Brisket Chili Recipe | Food ... image

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.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 9 hours 0 minutes

Cook Time 15 minutes

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.

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