We buy extra lean ground beef any time we buy ground beef - it costs more per pound, but you don't lose a third of it in grease, so it's worth it. USDA standards allow ground beef to be up to 33% by weight fat. And since fat is less dense than muscle, 33% by weight is closer to half by volume. Extra lean is less than 10% fat, usually about 7%. If you do the math based on the actual amount of edible meat, extra lean is no more expensive than the cheap stuff.

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Thanks! I'm making this on Monday!

I made this yesterday and it came out great. The foil in the bottom of the crockpot did the trick with controlling the grease. I will make it again!