It finally got cool here. I know, highs of 62 barely qualify as cool but there you have it: our average winter low here. It feels like early fall to me, and so that means I am whipping out the crock pot (and anyone who knows me knows how I love my crock pot: it's mass amount cooking, everything and the spice cabinet, tasty, aromatic, slacker cooking -- in other words, all my favorite ways to cook rolled in to one!). When I pull out the crock pot, I tend to also pull out a vintage cookbook. My stepmother gave this cookbook to me in 1989 when I moved into my first apartment -- solo living, like a real grownup, with rent, utilities, and everything. It's like feeling that taste of independence, doing it my way, anew. All while getting old-fashioned comfort cooking. You know what I mean? So, of course, my first foray for crock pot hot meal cool weather cooking is...chili. Hey. It's Texas. And of course I use a recipe straight out of this cookbook called Chili Con Carne. Except I...