"Nancy Ware of Enon, Ohio uses her slow cooker to prepare this hearty beef and bean mixture, then divides it into two freezer bags. When you're racing against the clock, pull a bag of starter from the freezer to fix the savory soup or quick chili that follows."
In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 8-9 hours or until beef is tender. Cool. Transfer to two freezer bags or containers, 4 cups in each. May be frozen for up to 3 months.