My wife and I make a big crockpot full of chili several times during the year. She likes the traditional chili ingredients plus chopped carrots, celery, and a cam of hominy corn/garbonzo beans as well as other canned beans (pinto and kidney) in the mix. We started doing this decades ago in college to stretch it out and save money. We freeze it into smaller containers and thaw/heat as needed for lunches and suppers.
We also put things like beer, cocoa powder and freeze dried or instant coffee or brewed coffee in the chili to darken it up and give it some more flavor. Try putting a teaspoon or two of cocoa and instant coffee in. Sub out a 1/2 cup or so of coffee for the instant stuff if you have leftovers from breakfast.
Besides crackers, we often eat our chili with warm tortillas (usually corn) or cornbread. We make the cornbread from scratch using the Quaker Cornmeal recipe and sometimes we throw in a seeded diced jalapeno.