Don’t know, but I can relate to beef being ground too fine. I always have to talk to the butcher whenever I make chili, because a) I want the proper fat content; and b) I want the proper grind. I don’t want a “burger” grind for chili; I prefer a much coarser grind.
Try cubed chuck instead of ground beef. It tastes better and you have complete control of fat content, plus it’s more authentic.