Whether you're doing one chili or multiples, I suggest making them a few days ahead of time and freezing them. The night before, stick the containers in the fridge and the morning of, dump it in the slow cooker
! Another option is to make the chili the night before and let it cook all night. The night before, you can also chop a lot of your ingredients and grate you cheeses, place them in small ziplock bags or bowls covered with plastic wrap and store them in the fridge.