I made chili this morning and it never came together. I'm hoping for a few suggestions. I tried to brown the beef and the inside was frozen. I continued to cook about 5 pounds in my skillet. In the end it ended up tasting like I boiled the meat. The water didn't dissipate from the meat and it kind of sat in it's own juice as it cooked. What can I do to make ground beef taste tender and juicy instead of chewy and gross?