This came out very good, and was relatively easy. I loved the idea of letting the crock pot sit all day long, and just come along to eat when we were ready. I had never had slow cooker chili before, and I was surprised by how soft the meat was. I made a few substitutions based on reviews and the cans of beans that I had on hand. I replaced the 2 cans of tomato puree with one 28 oz can diced tomatoes and 1 12 oz can of tomato paste. I used 1 can kidney beans, 1 can garbanzo beans, and about 1/2 a can (leftover from something else) large butter beans, all drained, plus a can of baked beans with the liquid. I really liked the texture of all the different beans in there. While the chili was certainly not lacking in flavor, it could have used about 3 or 4 times the amount of chili powder -- it was almost closer to a meat sauce flavor than a chili flavor. Still, it was delicious, made a ton (careful when mixing, it barely fits in the pot), and I would definitely make it again.
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This came out very good, and was relatively easy. I loved the idea of letting the crock pot...