White Bean and Hominy Freezer Chili

makes 1 gallon (16 cups)

3 pounds chuck roast, cut into 1-inch cubes
30 ounces canned white beans, rinsed and drained
15 ounces canned hominy, rinsed and drained
15 ounces canned corn, rinsed and drained
15 ounces reduced sodium beef broth
15 ounces canned petite diced tomatoes, undrained
1 medium onion, diced
1 red bell pepper, seeded and diced
4 ounces canned chopped green chiles
2 garlic cloves, minced
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
optional toppings: shredded cheese, sour cream, sliced scallions, cubed avocado, minced onion, fresh cilantro, etc.

You can cook the chili right away, or place all of the ingredients into a gallon-size freezer bag and freeze up to 3 months (be sure to label with cooking instructions).
To prepare, thaw in the fridge for at least 24 hours (use a bowl or tray to catch any juices that might leak out of the bag).
Pour chili mixture into a 6-quart or larger slow cooker and stir well; cover and cook on low for 7-9 hours without opening the slow cooker. Serve with your favorite toppings.

Don’t be alarmed with the small amount of liquid in this recipe - the beef and vegetables will release their juices as the mixture cooks.
I like to set my slow cooker on high for the first hour, then reduce to low for the remaining time.
When freezing, be sure to label the freezer bag with the name of the recipe, date, and cooking instructions (trust me, you will NOT remember what’s in the bag).
When thawing, be sure to place the bag in a bowl or on a tray to catch any juices that might leak out. No sense in enjoying the convenience of a freezer meal if you end up having to clean your refrigerator afterwards.