Slow Cooker Brisket Chili Food

SLOW COOKER CHILLI BEEF BRISKET

Steps:

• For best results take the beef brisket from the fridge around 30 minutes before cooking. Remove any string and season the joint well with the salt and pepper before placing in a pre-heated pan in oil. Sear each side until brown (approximately 5 minutes).
• Remove the meat from the pan and when it's cooled enough to touch, smother the entire joint in half of the chilli spice mix and rub well! Add the meat to the slow cooker.
• Add the kidney beans, peppers, onion and garlic to the slow cooker.
• In a separate bowl melt the stock pot, instant coffee, remaining spice mix and tomato paste in the hot water, stirring until dissolved. Then add the maple syrup and tomato passata and mix well.
• Pour the sauce into the slow cooker covering the meat and vegetables. Add the stick of cinnamon and bay leaves, ensuring they are also submerged in the sauce.
• Cook on high for 5 hours or low for 8 hours. You'll know the meat is cooked as it'll pull apart easily with two forks.
• Remove the meat from the slow cooker into a roasting dish or bowl, and use two forks to pull it into shreads.
• Remove the bay leaves and cinnamon stick from the sauce and then add the shredded meat back into the slow cooker. Stir well and serve!

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.

SLOW-COOKER BRISKET

Steps:

• Whisk the bourbon, mustard, chili powder, paprika, sugar, granulated garlic, onion powder, cumin, 1 tablespoon salt and 1 teaspoon pepper together in the insert of a 6-quart slow cooker. Use a fork to pierce deeply all over the brisket, then place in the slow cooker and rub all over with the paste. Cover with a lid and cook on low heat until a meat thermometer reads an internal temperature of 185 to 200 degrees F in the thickest part, about 4 hours.
• Turn the heat off and remove the insert from the slow cooker. Cool the brisket for at least 15 minutes in the cooking liquid.
• Transfer the brisket from the cooking liquid to a large plate or baking sheet, and pat dry with paper towels. Reserve the cooking liquid. In a large cast-iron pan set over medium-high heat, add the oil and heat until it starts to shimmer. Add the brisket, fat-side down, and sear until browned and slightly crispy, 2 to 3 minutes. Use tongs or two metal spatulas to carefully flip the brisket. Cook until browned and slightly crispy on all sides, 1 to 2 minutes.
• Transfer to a cutting board and slice the brisket against the grain. Serve hot with the cooking liquid.

SLOW COOKER TEXAS SMOKED BEEF BRISKET

Steps:

• Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
• Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
• Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.