Add all ingredients to the crock pot, stir to combine.
Set crockpot to low and cook for eight hours or set to high and cook for four hours. Note: The last hour I left the lid off because I was home and wanted some of the liquid to cook off. If you don’t have the time to do this, fear not, it is still good with lid on the whole time.
After set time, serve chili over some chips, rice, or all alone. Chili will last 5 days in the refrigerator stored in an air-tight container or frozen for a month.