I am not the world’s biggest meat “chef” and so I don’t know a lot of tricks. As a result, whenever I make chili, sloppy joes, sausage gravy, etc, I always end up with really big chunks of meat. But not anymore! Ir, I just discovered a trick I’d like to share with you so you can get those nice small pieces of meat that make a great, “smooth” meat sauce. Here’s what I did when I made chili recently.
After I had sauteed my onion, peppers, and garlic I added my ground sirloin.
Now for the “secret” weapon….a potato masher! Yup, this is what you use to really break up your meat!
See, this is just after a couple of “squashes”.
Here is after just a few minutes of “squashing”. Look how well the meat is broken up!
Here it is, ready for the tomatoes and beans. Look how small the pieces are!
So grab your potato masher next time you’re making meat sauce for your spaghetti or chili or some other wonderful dish for you family. You’ll be amazed at how well and how easy this is!