When making slow cooker chili, and it says to brown the meat beforehand, am I cooking it all the way through, or just visibly browning it?

Generally you are just browning it so that it will separate into bits and clumps, and the meat has lost the raw appearance. It does not need to be fully cooked, and a bit of pink is fine. The process lets you remove some of the fat that would otherwise make your chili greasy at the end.