Chunky Beef Crockpot Chili

Ingredients
1 1/2 lb. stew beef chunks
2 15 oz cans black beans
1 15 oz can of corn (optional)
1 shallot
1 10 oz can rotelle tomato with green chiles (as hot as you want it)
1 teaspoon garlic
1 Tablespoon chili powder
1 Tablespoon cumin
1/2 tablespoon sugar
1 can beef broth
Salt and pepper to taste

Freezer Prep:
In a large skillet, brown the stew beef on both sides, approximately 3 minutes per side. Remove from heat. Let cool. The beef should still be uncooked in the middle.

Prop open a one gallon freezer bag, and pour in the black beans, tomato, shallots, garlic, chili powder, cumin, sugar, and the browned beef. Seal the bag, and mix all ingredients together in the bag. Unseal the bag to let the air out, reseal it, and label it as Crockpot Chili- Thaw 24 hours- Add One can beef broth- Cook for 6-8 hours. Place it in the freezer. Freeze.

Cooking Instructions:
Thaw overnight in fridge.
Pour into crockpot. Don't worry if it's still kind of frozen. It will thaw in the pot.
Add one can beef broth, and stir.
Cook in crockpot for 6-8 hours.

Serving Suggestions:
Serve with crispy tortilla chips, and top with sharp cheddar cheese and sour cream. Garnish with fresh chives.