Slow Cooker Beer Brisket Chili Food

SLOW COOKER BEER BRISKET CHILI

Steps:

• Trim and cut the brisket (see video in post linked above) and chop all of the veggies.
• Place the brisket into the slow cooker and season with salt and pepper. Toss to season evenly. Pour the beer over the meat and allow it to settle for a few minutes. Add the peppers and onions on top.
• Add the beans (rinsed), diced tomatoes, tomato sauce, and spices on top of the veggies and gently stir the ingredients to mix in the seasonings. Cover and set the slow cooker to cook on low for 8 hours or high 5-6 hours, or until the meat is super tender and falls apart easily.
• About 10 minutes or so before serving, stir in the tomato paste to thicken as desired. Serve with all of your favorite toppings!
• Store in an airtight container in the fridge for 3-4 days. You can also freeze this brisket chili.

SLOW-COOKER FREEZER-PACK BRISKET CHILI

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.

CROCK POT CHILI-BEER BRISKET OF BEEF

Steps:

• Place beef brisket, fat side down, in crock pot.
• Sprinkle brisket with onion, salt, pepper and garlic powder.
• Pour chili sauce over brisket.
• Put crock pot on low for 3 hours. Or cover tightly and cook in slow oven (325 degrees F.) for 3 hours.
• Pour beer over brisket.
• Increase temperature to moderate and continue cooking for 30 minutes.
• Place brisket on large serving platter.
• Slice brisket very thin and serve with hot cooking liquid.
• Garnish with sliced tomatoes and parsley.

SLOW COOKER CHILI WITH BEER

Steps:

• Heat a large skillet over medium-high heat. Crumble ground beef into the skillet; add onion. Cook and stir until the beef is crumbly and completely browned, 7 to 10 minutes. Drain and discard any excess grease. Transfer beef and onion to a slow cooker.
• Stir tomato sauce, kidney beans, pinto beans, beer, diced tomatoes, green chilies, chili powder, cumin, salt, and black pepper into the beef and onion.
• Cook on High 4 to 5 hours.

SLOW COOKED BARBECUE BEER BEEF

Steps:

• Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top.
• Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours.
• Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks.
• Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker.
• Stir the shredded beef and pureed sauce together in the slow cooker. Use tongs to serve the beef on the potato buns.

CROCK POT BEEF N BEER BRISKET

Steps:

• Place brisket into slow-cooker.
• In a bowl, mix together all remaining ingredients; pour over beef in the slow-cooker.
• Cover and cook on low for about 8 hours or until desired doneness is reached.
• Let rest before slicing; serve with juices.

SLOW-COOKER BEEF AND BEER CHILI

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, place beef and flour; seal bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil, stirring occasionally, until browned on all sides. Place beef in slow cooker.
• Add beer to skillet, stirring and scraping to loosen brown particles. Cook 1 minute. Pour over beef in slow cooker. Add remaining ingredients except cheese.
• Cover; cook on Low heat setting 8 hours. Sprinkle individual servings with cheese.

BEEF BRISKET CHILI

Steps:

• In a Dutch oven, brown beef and onion in oil in batches; drain. Stir in the beans, kielbasa, salsa, tomatoes, tomato sauce, chiles, garlic and seasonings. , Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender. Just before serving, stir in lemon juice and zest. If desired, top with cheddar cheese and sliced green onions.