Well, I should elaborate, this isn’t exactly a technique for browning meat. Our family has been on a chili kick lately, Cincinnati chili to be exact. My personal taste for this type of chili is for very fine chunks of ground beef or turkey. To date I have always just thrown the meat in a hot skillet and used a wooden spoon to break up the meat as it cooks.
As I was cooking a week or so ago, I looked up at the utensils hanging above our stove. I noticed a run of the mill, potato masher. The thought occurred to me that it might break up the meat into smaller pieces, so I tried it. It worked better than I ever expected. The meat gets broken easily by being forced through the slots or holes in the masher.
One warning is to be careful if you are using a non-stick skillet with a metal utensil. Don’t scratch your pan.
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When I think of ground meat, I think of cows on the ground, happily eating grass. The more they stay out in the sun, the browner they will get, right?
Just let them tan.