1In 3 1/2- to 4-quart slow cooker, combine all chili ingredients; mix well.
2Cover; cook on low setting for at least 9 hours.
3Before serving, heat oven to 375°F. Arrange crumbled corn muffins in single layer on ungreased cookie sheet. Bake at 375°F. for 5 to 8 minutes or until light brown and crisp.
4To serve, ladle chili into individual soup bowls. Sprinkle each with toasted corn muffin crumbs and cheese.