I have been making chili since college. It was one of the very first things I learned how to make. I did not grow up cooking, so when I got to college I had no idea how to feed myself anything other than pre-made, packaged foods.
To remedy that, I hired Jill Welch, a personal chef (aka the Kitchen Goddess and also a home birth midwife) and she gave me a few private cooking lessons.
I have changed her recipe over the years and it has morphed into what is below. I usually only make it once a year on Halloween. It makes a TON of food. I usually cook it fresh (as opposed to assembling and freezing like my other slow cooker freezer recipes) and then we eat of it for several days and then I freeze the leftovers in 2 cup portions. I love making it for Halloween, we usually always have some sort of party before and after trick or treating and it is a such an easy way to feed a lot of people for cheap.
P.S. I love these bowls and mat for when Penelope eats soup, or in this case chili, since it keeps the bowl in place via a suction cup type thing. She still makes a mess, because she wants to do everything herself, but this eliminates the possibility of the bowl being flung across the table and chili ending up on my curtains.
This makes a ton of chili. As you can see, it fills my 6 quart slow cooker up, which is great, because that means lots of chili to put in the deep freezer!
If you are interested in more slow cooker freezer recipes check out my cookbook From Your Freezer To Your Family, Slow Cooker Freezer Recipes For Every Season.