How do you get even small pieces when you brown ground beef? It always seems to come out chunkier than I would like.
To help get uniformly broken up ground beef:
The real key is the last one.
There is always going to be certain variability in the size of chunks, unless you are very vigilant in breaking up the pieces fairly continuously.
If you cook it in water, as per Cincinnati chili, you can get it very broken up, but it will be a different texture.