some recipes I've found that are chili recipes say not to brown the
meat. Well, I brown the meat big time. What I usually do is to take
my cast iron skillet, get it going on a good medium heat. I take
ground beef; for example let's say I got 1.25 pounds. I split it into
two, and make two big hamburgers; thin. About the size around of my
cast iron skillet. When the heat is there, I toss in one of the
burgers. When really browned, flip. Do the same for the second
burger. OK. time passes. When all of this is done, I get a non-
stick pot, heat it to medium, toss in the browned beef, break it up
and brown it all over now. I make sure that there is no more liquid
in the beef. It's dry, I know, but I like it like that. I'm
interested in those who don't brown their beef, and why they like it
like that.