Prevent Overcrowding the Pan: Don’t overcrowd your skillet or wok when you fry the beef. Work in batches, if wanted, so every bit has adequate room to crisp up and acquire caramelized edges. Use Italian sausage. I also often make my chili with fifty percent ground beef and half (scorching) https://bookmarkassist.com/story18349758/not-known-factual-statements-about-beijing-red-pepper