Freeze: Slow Cooker Beef Brisket Chili Con Carne
Votes: 1
Time: 9 o'clock.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Nutritional value per serving:
Serving size: 1 of 12
Calories 269, total fat 14 G., saturated fats 5 G., proteins 16 G., carbohydrates 22 G., fiber 6 G., cholesterol 54 mg, sodium 507 mg, sugar 5 G.
Serving size: 1 of 12
Calories 269, total fat 14 G., saturated fats 5 G., proteins 16 G., carbohydrates 22 G., fiber 6 G., cholesterol 54 mg, sodium 507 mg, sugar 5 G.
Slow-cooking beef brisket in a slow cooker makes it incredibly tender and juicy. Place the sliced raw meat in a bag along with the rest of the chili ingredients—beans, corn, vegetables, and spices, including chili powder, a must-have for chili con carne—and freeze. When you're ready to make this hearty, delicious meal, you won't have to waste time preparing the ingredients: simply defrost and cook in the slow cooker. Serve the chili with sour cream, grated cheddar, and fresh herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 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
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Cooking the dish according to the recipe:
- 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.
- 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.
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