Increase heat to high and add the meat a third at a time, stirring and breaking lumps with a wooden spoon between each addition. Adding the meat gradually allows the liquid to evaporate, which is key if you want to brown your meat rather than boil it. After the last addition, when no pick is visible and no lumps remain, set a timer for 15 minutes. You want your meat to caramelize and even become crispy in some spots. More liquids will evaporate and flavors will concentrate. You want golden bits of meat to stick to the bottom of the pan, which will be deglazed later. Watch over your pan as you don’t want the meat to burn. When you see some serious caramelization occurring, lower the heat to medium to reach the end of the 15 minute sauteing time.