Slow cookers have their place and I have acouple my self.
A slow cooker can not impart flavor like 100 yr old cast iron.
I fought tooth and nail to acquire the old family cast iron pots and assorted pans/skillets used in my family the last 140+yrs.
Old school cooking traditions are being lost in a world of foodies,sauces and flavor profiles.
People need to get over themselves,take a Lipator* or whatever
and learn to cook with lard and cast iron
Anyway,if you can brown off the meat under high heat and get a really good
sear,you can gain some flavor.
Then just dump everything in the slow cooker and let it rock acouple hrs.
There really is something to the cooling and reheating of chili
before serving a first run meal.