This chili can simmer unattended all day in a slow cooker, or works well bubbling on the stove for about 90 minutes in the late afternoon. It’s spicy, layered with deep, satisfying flavor and just enough heat. It’s probably even better the next day, but fantastic on day one for sure. It’s great with warmed whole-grain tortillas, or piled high over steaming baked potatoes. Garnish with plenty of fresh cilantro, or use your imagination with your favorite toppings.