As long as your recipe contains beans, it's easy to do! Scoop out 1-2 cups of beans and mash them with a spoon or fork, then stir them back in. Or, mash 1 can of beans in the crock at the beginning before adding the rest of the ingredients. The next best option is to turn your slow cooker to high and remove the lid during the last 30 minutes or so. This allows some of the liquid to evaporate. As a last resort, whisk together equal parts cornstarch and water (about 2 tablespoons each) to make a slurry. Stir that into the chili and cook for another 30 minutes, until thickened.