This is a flavorful, well-seasoned slow cooker chili made with ground beef and canned beans. The best ground beef lean to fat ratio for a rich, beefy chili is 80/20 or 85/15. A 90/10 ratio is fine if you're watching your fat intake, but the meat will not be quite as tender and flavorful. You can always add some ground pork to the beef if it's too lean. This recipe calls for canned beans, but if you decide to use cooked dried beans, plan ahead. Soak the beans overnight and don't overcook them. You want a creamy texture, but the beans shouldn't be too mushy or falling apart. Make a big batch and refrigerate the leftovers; the flavors are even better the next day
