I crumble the ground beef into the pan and give it a good salting, and I like to let it start to char, then I'll add diced onions and peppers, spices, and let the meat char some more. Really cook the shit out of it. I want a nice fond to develop. Then I'll deglaze the pan, preferably with sherry, and I add the meat & liquid to a roux. Sodium citrate and cheese make it cheesey.

I sometimes bother to break it up more but I didn't this time.