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Do you hate it when you brown ground beef for tacos, chili, casseroles or spaghetti sauce and end up with large chunks that are hard to break down? Or maybe you just like it all chunky.
When making spaghetti sauce, you’ll want to have the beef in small pieces, which gives the sauce a smoother texture and at the same time allows you to have meat with every bite. The same goes with chili, as it can be quite a messy food to eat with large pieces of ground beef clumped together.
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