Tri, chili is easy but there are variations. Here's my own crockpot recipe for a very basic "chile con carne." (chile with beef)

Rev's Chile con Carne

1 pound pinto or pink beans, soaked (either soak them overnight, with a mixture of 1 T each vinegar, baking soda and salt to "de-gas" them, or, to "quick soak," place them on the stove and bring to a boil, remove from the heat and let sit for up to two hours before rinsing)
1 pound ground meat (beef, turkey or pork)
2 large onions, diced
1 T minced garlic
1 T dried cumin powder
1 t chile powder (or a blend of paprika and red and black pepper will work fine)
1 t dry mustard powder (optional)

First, complete the soaking process for the beans. This is important. If you start with plain dried beans this will not cook properly in the crock. Rinse the beans and put them in the crock. Then just brown the meat and drain then add the onion, stir until soft, and the garlic last (don't burn!). I like to cook my spices, too, because I think it REALLY brings out the nutty flavor in the cumin. Throw everything in the crock, fill the crock with water (for a 5 quart, for a six leave about an inch from the lip), and cook for 8 hours on low or 6 hours on high. To thicken I hit it with a hand blender for just a couple of seconds but you can also "mush" up some of the beans with a ricer or potato masher.

Enjoy your outing, Tri! Let us know how everything turns out.

Love and light, dear ones.
Rev

O yeah we. serve it with rice or cornbread.. makes for a VERY hearty meal.