Use a 6-quart slow cooker.

Place the ground meat into your cooker and add the warmed water. There is no need to stir.

Cover and cook on low for 8 to 10 hours, or on high for about 5 hours. Your meat is finished cooking when it is no longer pink.

Line a large stock pot with aluminum foil and place a strainer into the pot.

Pour the cooked meat into the strainer.

Let it sit for about 20 minutes to drain all of the accumulated grease.

Fold the foil into a packet and discard.

When the meat is cool, separate it into freezer bags or airtight containers and freeze.

Simply thaw under hot water or overnight in the refrigerator and use in your favorite recipes.