Why does my slow cooker always make my chili too thick and how can I achieve the perfect consistency?

I totally feel you, I've been there too with my slow cooker chili turning out too thick. I think the issue might not be with your slow cooker itself, but rather with the way the ingredients interact with each other over time. You see, when you cook chili for a long time, the starches in the beans and the vegetables break down and thicken the liquid, making it more paste-like.

I've found that adding a bit more liquid at the end of the cooking time helps to achieve the perfect consistency. You can try adding some water or broth about 30 minutes before serving, and then adjust to taste. Another trick I use is to add a can of diced tomatoes towards the end of cooking, as they add a bit of acidity and moisture to the chili. I've also heard that using a slow cooker with a temperature control can help, as it allows you to cook the chili at a lower temperature and prevent the liquid from evaporating too quickly.

As for specific slow cooker models, I've heard great things about the Cuisinart CPC-600N1, which has a temperature control and a sauté function that can help to prevent scorching and promote even cooking. However, I think the key to achieving the perfect consistency is to experiment and find the right balance of ingredients and cooking time for your particular recipe. Don't be afraid to try new things and adjust as you go, and I'm sure you'll eventually find the perfect combination that works for you.

Hope this helps, and happy cooking! I'm sure you'll get the hang of making the perfect slow cooker chili with a bit of practice and patience. If you have any more questions or need further tips, feel free to ask and I'll do my best to help you out.