Please help me with my crock pot chili I'm trying to make?!

The simplest way by far is to put it in the fridge for 45 minutes or in this weather, covered out on the porch or balcony. The fat will solidify and come to the top, and it turns white. This makes it much easier to spoon off, and also much easier to see so you don't lose the broth.

Next time, use more lean ground beef and drain the fat while it is still hot, and pre-cook your stew meat, and then chill.

Taco seasoning, along with the chili seasoning is a super fantastic secret that will give you lots of compliments.

A little fat and grease is good for chili. But, if there's too much, then get out your big soup ladle and sink it down in the chili, letting it fill with the grease and discard. If you have the time, cooling it and taking the fat off the top, just as others suggested, is a good fix.

You can take a large spoon and carefully skim off the top liquid layer of fat then pat meat gently with paper towels to absorb more but be careful not to overdo as you do not want to take all the fat or you will lose flavor as fat adds flavor and tenderness

Just continue with the chili. At the end, leave it undisturbed for a while and skim off the fat with a large spoon. If you have the ability to let it rest overnight, you can chill and let the fat hrden and remove.