Author Angela Litzinger at test.angelaskitchen.com
Ingredients
2poundsbeef chuckcut into 1-inch cubes or stew meat
28ouncesdiced tomatoes with jalapeno
1large onionchopped
6ouncestomato paste
2teaspoonsdried minced onions
1teaspoonchili powder
1teaspoonground cumin
1teaspoonsalt
1/2teaspoongarlic powder
1/2teaspoondried oregano
1/2teaspoonred pepper flakes
15 1/2ouncecan pinto beansdrained and rinsed
15 1/2ouncecan kidney beansdrained and rinsed
15 1/2ouncecan black beansdrained and rinsed
10ouncepackage frozen corn
Instructions
In a 4 quart slow cooker mix together beef, tomatoes, onion tomato paste, and spices. Cover and cook on HIGH for 6 hours or LOW for 8 hours. One hour before end of cooking time, stir in beans and corn.
To freeze: In a freezer safe bag mix together beef, tomatoes, onion tomato paste and spices. Remove as much air as possible and seal. In a second freezer bag place beans and corn. Remove as much air as possible and seal. Package both bags together, label and freeze.
To serve: Thaw. Put contents of bag with meat and tomatoes into a 4 quart slow cooker. Cover and cook on HIGH for 6 hours or LOW for 8 hours. One hour before end of cooking time, stir in beans and corn.