Stay away from Overcrowding the Pan: Don’t overcrowd your skillet or wok once you fry the beef. Operate in batches, if essential, so every bit has adequate area to crisp up and build caramelized edges. Use Italian sausage. I also generally make my chili with 50 % ground beef and https://hotbookmarkings.com/story18451852/paprikachilli-an-overview