I had a crock pot laying around that had never been used, and it was perfect because I was having a halloween party, in which it was snowing the whole day prior. Made it in the morning, and let it cook throughout the day and came home to my house smelling delicious! I did take other's advice, as I like my chili on the thicker side, and only used about 1/2 of the called for kidney bean liquid, and 1/2 of the cannellini liquid. I replaced: the Kidney Beans with Butter Beans I added: 3/4 can of canned diced tomatoes (1/2drained) 1 can of pre-sliced/peeled potatoes 1/2 tablespoon of chili powder And then once it was all in the pot and stirred, I lightly coated the top with more oregano, parsley, basil, salt, and pepper. The potatoes really added a nice texture to the chili, along with the larger butter beans. I served with cheddar cheese, sour cream, and green onions... The chili was gone within an hour of people showing up to my house! Next time i'll have to invest in a larger crock-pot and double the recipe.

This was delicious! I did take the advice on using a 9x13 cassarole dish instead of a pizza pan, unless you're planning on using two containers of crescent rolls, one for the base and another for the rim to keep everything in. I also pre-baked the crust for 5 minutes before adding everything to it and replacing it in the oven and the crust came out crispy and delicious. I also added 4 slices of pre-cooked bacon on top, and cooked the whole thing for 28 minutes and it came out perfect! It was a huge hit.