Pork Chili (Crock Pot)

Ingredients
1 lb boneless pork with any remaining fat trimmed, cut into 1-inch cubes
If you can find it: 1 pack Al Fresco Chipotle Chorizo Chicken Sausage cut into very small chunks. If you cannot find it, try to find a similar-flavored chicken/turkey sausage (such as a chicken andouille sausage). If you cannot find that, no problems. Just leave the sausage out of the chili and add another 1 lb boneless pork.
1 large onion, chopped (1 cup)
2 medium stalks celery, chopped (1 cup)
1 tbsp minced garlic
1 can (15 oz) black beans, drained
1 can (15 oz) diced tomatoes (do NOT drain these)
1 cup water
2 chipotle peppers in adobo sauce, chopped (these can generally be found in the international aisle near the tacos. One can has more than 2 peppers in it and looks something like this.)
2 capfulls Liquid Smoke (this can generally be found near the condiments and looks like this.)
1.5 tbsp chili-garlic sauce (this is also found in the international aisle near the asian food. Sometimes referred to as "rooster sauce", it has a rooster on the container as can be seen in this stylish photo.
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper

Directions
1. Throw everything into the crock pot and stir it around. If you are close to overflowing, leave a little room at the top (so it will not overflow as it heats and expands) and put some paper towels under the crock pot.
2. Cover and cook on LOW for 8 hours (you might want to stir the mixture once after four hours).
3. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Pork Chili" and the date on it. After it cools a bit, toss it in the freezer.