In a large saute pan, brown the ground beef until cooked through. Strain or use paper towels to remove the excess grease when cooking is complete, then transfer the beef to a large Crockpot.
2. While the beef is cooking, use another large saute pan to cook the diced bacon until crispy, then transfer to a plate with paper towels to drain of excess grease.
3. Once the bacon has been removed, use the same pan to cook the diced onion in the bacon grease. Cook, stirring occasionally, until the onion has taken on a nice caramelized color.
4. As the onion cooks, you can add your bacon (crumbled), veggies, spices and beans to the Crockpot. Once the onion is finished caramelizing, add it in and top with the tomato juice and beer.
5. Stir to combine all the ingredients. Cook on high for 4 hours or on low for 8. Serve with your favorite toppings or sides.
**Stovetop instructions:
Cook the beef as described above. Cook the bacon in a large stock pot, then remove and drain. Cook the onion in this same pot with the bacon grease, then add the veggies, spices, beans, beef, tomato juice and beer to the stock pot. Cover with a lid and simmer for 45 minutes - 1 hour.
** Instant Pot Instructions:
Cook the beef as described above. Cook the bacon in the Instant Pot or Saute mode, then remove and drain. Cook the onion in the bacon grease on Saute mode, then turn off the machine. Add the veggies, spices, beans, beef, beer and HALF of the tomato juice. I would only add half of the tomato juice prior to cooking (as it may be too full once under pressure) and cook on the Bean/Chili function, which is pre-programmed for 30 minutes. Once the pressure has naturally released, evaluate whether to add more tomato juice (thinning the consistency) or keep as is.