If there is one thing I have learned it is that clock pots are terrible for chili or most things. Rationale here, and it tracks with my experimentation and observation.
https://www.seriouseats.com/why-pressure-cookers-are-better-than-slow-cookers
Next up: canned diced tomatoes are extra tough and don't cook down well. Canned whole chopped up is better in soups and chilies. Rotel's okay in a pinch because you have the peppers. I just prefer sauteeing some peppers and onions early on.
Another Kenji tip I do is make paste from dried chiles to add in lieu of chili powder. I also rarely use pre made seasoning mixes and just make my own. All you need is some combo of chili power/paste, oregano, paprika, cumin, and maybe garlic power (but fresh is better). Depends on the chili though...
My $0.02 from years of trying to perfect things in the kitchen.