Chili con carne

The smaller the cubes, the faster they warm through later in the pan.

Keep the cheese cold until the last moment so it melts into a creamy texture when stirred in.

Fry over high heat and avoid stirring too soon to develop a good sear.

If the beans are from a can, rinse and drain them briefly first.

Add a small splash of water if the mixture becomes too thick.

Potatoes make the chili especially creamy and help stretch the dish nicely.

Add chili little by little and taste as you go.

For filled tortillas, cook the mixture down a bit thicker.