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@!Nhattattack!
Hey there,
I don't use a lot of recipes, but I have extremely strong feelings about chilli.
It's important to fry the onion, garlic and crumbled tofu and your personal choice of spices (I use chili powder, oregano, coco powder, cumin and salt) together before you even think of adding a liquid
Once you have cooked the tofu down until it is boarder-line crunchy, you can slap it in the slow cooker with black beans (if in a can just chuck in the sauce) stock, a few tomatoes, a handful of fresh coriander and half a cup of coffee. In the summer I sometimes replace the coffee with a wheat beer.
Since you are using a slow cooker any sharp flavours from the coffee or the coriander will dissipate over the next few days anyways.
Things that have no place in my chili-
kidney beans
vegetables
chickpeas
I hope that helps?