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///@testkitchen: Browning ground beef is a challenge since it expels juices more rapidly than chunks of meat do, and most of that moisture needs to evaporate before browning can occur. To limit the amount of liquid, the usual solution is to brown in batches. We stick with one batch but toss the meat with baking soda before cooking, which helps lock in moisture. Sign up for a free trial for our Best Ground Beef Chili recipe by clicking the link in our profile.