Can I used a different type of ground beef besides 80/20?
I chose 80/20 ground chuck because the beef maintains its shape during the extended cooking time and it produces less grease. If you wanted to go leaner, I wouldn’t go more that 85/15. Very lean ground beef such as 90/10 will become dry and crumbly, while fattier ground beef like 73/27 seems to get mushy and render off a lot more grease.