Freeze: Slow Cooker Beef Brisket Chili Con Carne

Ingredients:

• 700 g beef brisket (trim excess fat), cut into 2 cm pieces.
• 1 can (425 g) of tomato puree (8-12%)
• 2 x 425g cans kidney beans, rinsed
• 1 package (280 g) frozen corn
• 1 large red onion, chopped
• 1 large green bell pepper, cut into 2cm pieces.
• 2 cloves garlic, thinly sliced
• 1/4 cup chili powder
• 0.5 tsp ground cumin
• Sour cream, shredded cheddar, tortilla chips, fresh cilantro - for serving

Preparation:

1. Place the brisket, tomato puree, beans, corn, onion, bell pepper, garlic, chili powder, and cumin in a large zip-lock plastic bag. Add 1 teaspoon salt and 1/4 teaspoon black pepper. Press out any air and seal the bag. Freeze until ready to use (up to 3 months). Defrost in the refrigerator at least 24 hours before cooking.
2. Place the contents of the bag in a 6-quart slow cooker. Cook over low heat until the brisket is tender and a knife inserts easily into the meat, 7 to 9 hours. Season with salt to taste. Serve with sour cream, shredded cheddar, tortilla chips, and cilantro.