@BestGirlGrace i think you'll probably be ok from a food safety point of view, but honestly it might not be very good chili because of bits just breaking down into mush (tomatoes, meat, etc) and it drying out and sticking to the pot. i'd look @ recipes specifically designed to cook that long, or see if you can do low for 8 hours / keep warm setting for the rest. https://www.facebook.com/YourGourmetLadyPatricia/posts/joes-sunset-24-hour-crockpot-chili-this-is-my-recipe-for-yesterdays-award-winnin/446799098726955/ might be useful to look at for you :>