Since I used meatless crumbles, there was no browning. Throw everything (except crumbles and salt) in the crock pot, cook on high for 2 hours, then 6-8 on low, or 10-12 hours on low (to cook the beans). Put the salt in last, and the crumbles in with an hour or two to go. Long enough to absorb flavors, but not so long that it dissolves.
I also added a can of drained petite diced tomatoes because I’m so used to Texas style chili, but in retrospect would probably omit it. It ended up being very tomato-y, which is not what I was going for. I also didn’t have tomato sauce, so I ended up using tomato JUICE, which seems to be in a lot of recipes, so I might try that again next time.
This recipe passed the husband AND little brother test. This recipe was so good to the husband figure that he immediately commented that we should make it for his parents. Sadly, this wasn’t as appealing to me.