Mexicali Chili
1 lb lean ground beef  1 medium onion, diced  1 14oz can chili beans  1 16oz jar corn salsa  3 large Idaho potatoes, diced  3 cups water  2 cups cold milk  2 tbl corn starch   Brown beef, season with 1/2 tsp cumin, 1/2 tsp salt, 1/2 tsp chili powder if desired.   Sweat onion in 1 tbl butter separately.   Mix beef, onion, beans, salsa, potatoes and water in large pot. Bring to a boil, then cover and simmer for 30 minutes.   Mix milk and cornstarch in small bowl.   When potatoes are tender, slowly stir in milk mixture. Mix for a minute or so as the chili thickens.   Serve with diced avacado, tomato, and maybe some feta?   Enjoy, we did!