If you are using fresh meat add all ground beef, sausage, turkey, chicken ect. to a large frying pan and cook until no longer pink and drain grease. For chicken breasts you can add those right to the chili itself raw.
I typically use pre cooked ground meat (time saver!) that I had previously frozen so I thaw a bit and add to the crock.
Cook the steak to medium well, trying to leave it a bit pink so it is easy to thinly slice for the crock. If you are wanting to add bacon, you will need to pre-cook and then break up into bite size pieces and add as well.
Add your chopped onions, diced tomatoes and tomato sauce.
Add your seasoning and stir in. If you want to add beans you will want to do it here (as long as you have room) be sure to drain them first. If it seems too thick for your taste you can add another can of tomato sauce.
Cook on LOW for 6 hours or HIGH for 3 hours. If you have added raw chicken breasts to the dish be sure they are completely cooked through with no pink before shredding them, once the dish is ready. If adding raw chicken or turkey you may need to add an additional hour to your cooking time.
Garnish with your favorite chili toppings as desired and serve!