In large slow-cooker, mix all ingredients. Take 3 to 4 cups of the chili and blend in a blender or use an immersion blender. The more chili that’s blended, the thicker the chili will be. Cover, and cook on low 5 to 6 hours.
Serve chili over rice, pasta, or baked potatoes. Garnish with cheese, green onions, white onions, avocados, or cilantro. Top nachos with the chili. Or, just eat straight from a bowl, whatever suits your fancy!
Notes
Serves 10 to 12 Serve with chopped red onion, cheddar cheese, sour cream, chopped cilantro, or your favorite toppings.