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.
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.
