There are two options when it comes to chili. You can make it on the stovetop, or you can do it in a slow cooker.My aunt gave me my first slow cooker this past Christmas and now that I have it, I can't imagine not using it, especially for chili. The advantages of using a slow cooker are that you can prepare everything in advance, i.e. the night before; like your significant other when he's engrossed in the game, it doesn't need attention as it cooks, and you can serve your chili hot all day long straight out of the slow cooker. The advantages of making chili on the stovetop are...well, nothing. My choice for chili (now) will always be in a slow cooker.
If you don't have a slow-cooker, it wouldn't be a bad idea to invest in one now, though "invest" makes it sound like they're expensive. They're not. The one I have is a medium-sized one by Rival, which costs under $50. You can go higher end with brands like Cuisinart, but it isn't worth it to pay more for a name, If you're willing to pay more, pay for size and features.
And of course, if your slow cooker is making an appearance at a tailgate or Super Bowl Party, then there's always the ever-so-classy Pro Pots football-shaped Slow Cooker!
Garlic used to be the go-to ingredient of both pros and of home cooks. If you ask chefs like Nigella Lawson and Jamie Oliver what their favorite ingredient of the moment is, they might just say 
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