Instructions: In large Dutch oven, saute meat in oil, 2 to 3 minutes, breaking up pieces with wooden spoon. Drain off oil and move meat to side. Add garlic and onion, then saute until softened, 2 minutes. Add beef stock, wine, vinegar, cayenne, chili powder, salt, pepper, oregano, sage, sugar, bay leaf, sun-dried tomatoes, cumin, canned tomatoes, tomato paste and beans. Simmer until meat is fully cooked and flavors meld, 45 to 90 minutes. Adjust seasonings to taste. Discard bay leaf.

Serve in ceramic bowls with choice of garnishes on side: sour cream, shredded cheese, minced jalapeno chiles, minced fresh cilantro and parsley, lettuce, finely chopped olives, sun-dried tomatoes and steamed basmati rice, a side of corn bread or tortillas.

Makes 8 generous servings.

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