“The only time to eat diet food is while your waiting for the steak to cook.”

Julia Child

Hi there,

A few weeks ago I made a brisket in the slow cooker. Slow cooking is a favorite way for me to prepare foods. I use my cooker all the time for all kinds of projects. But to get back to the brisket, as I told you I have not mastered the art of cooking for two, so yet again I had a lot of leftovers.

This first recipe is my favorite way to prepare a brisket for dinner and the second recipe is a brisket chili which I made for the first time and it turned out delicious.

Ingredients:

• One large beef brisket (5-8 lbs; about 1/2 lb per person + extra 2 lbs w leftovers)
• 2 bottles Heinz Chili Sauce
• 1 envelope dry onion soup mix
• 1/2 bottle red wine
• 2-3 large onions sliced

Directions:

• put the brisket in the bottom of your slow cooker
• add all of the ingredients.
• cook 10 hours on high

Special Note: As you can see this is a super easy way to make brisket. I always serve this with some horseradish on the side. If you don’t have 10 hours just cook over the course of two days. Cook one day for 5 and the next day for 6. Add the extra hour to allow the slow cooker to come up to the right temperature.

So having had this delicious brisket and faced with a lot of leftovers, I pulled out a chili recipe and replaced the ground meat with diced brisket. It was so delicious that my husband said he might never want to go out to dinner again. I think I might have made a big mistake. Anyway here is what I did.

Ingredients:

• 2 pounds of leftover brisket cut into small pieces
• 1 package McCormick® Slow Cookers Chili Seasoning Mix
• 2 cans (14 1/2 ounces each) diced tomatoes, undrained, I like Pomi
• 2 cans (16 ounces each) white beans, drained and rinsed
• 1 can (15 1/2 ounces) tomato sauce, again I used Pomi Tomato Sauce

Directions:

• add all ingredients to the slow cooker
• cook on low for 8 hours or on high for 4 hours
• garnish with chopped scallions, shredded cheese of choice, sliced avocado

Special Note: This made a LOT of Chile but I froze half of it for another meal and it froze and defrosted without any loss of flavor. This is particularly good served with cornbread.

Either one of these recipes would make a great game day feast. Just put the brisket on rolls to serve.

Well adios amigos, Bernadette Xxx