Put the stew beef chunks, onion, pinto beans, tomatoes and beef broth in the bottom of the slow cooker.  Sprinkle with chili powder, ground cumin, slat, garlic powder, crushed red pepper flakes, dried oregano, paprika and pepper,  Stir gently to combine.

Turn the slow cooker onto HIGH and cook for 5-6 hours or until beef shreds easily with a fork.

Shred beef with a fork before serving, if desired.  Add optional toppings of choice and serve warm.

FREEZER MEAL INSTRUCTIONS:

To freeze: Place all ingredients in freezer bag and seal BEFORE cooking.  Freeze until ready to use.  (Note: You can also cook the chili fully, cool it and freeze for later.)

 To prepare: Thaw in the refrigerator or using the defrost setting on the microwave.  Cook in the slow cooker according to directions.  (Note: If chili is fully cooked, then warm over low heat in Crock-Pot or on stove top.)