Instructions: Quickly rinse the beef under running cold water and pat dry with paper towels. Chop the beef with a sharp knife or food processor, or cut it into 1/2-inch cubes. Reserve.

Heat the oil in a dutch oven or other heavy pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the beef and garlic and cook until the meat is just past the pink stage. Add the chili powder, cumin, flour, and salt, black pepper, and cayenne to taste; mix well. Stir in the tomato sauce, reduce the heat, and simmer, uncovered, until the flavors are well-blended, about 1 hour. Stir in the cooked beans, if using, the last 20 minutes of cooking. Add a little water to the pot anytime during the cooking if the mixture begins to dry out.

Serves 12.

NOTES : "This easy yet tasty version comes from my sister Martha, who wraps it in warm tortillas with an array of toppings (grated jack cheese, chopped red onion, chopped tomato, chopped cilantro, shredded lettuce, salsa). It is also good served in bowls with the garnishes passed."

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