Instructions: 1. In a large saucepan, render enough trimmed fat (or vegetable oil) to leave about 3 tablespoons of oil in pan. Add beef and onion powder.

2. Cook on low, covered, for 1 hour. Remove cover and continue to cook on low until liquid is gone and beef starts to lightly brown and breaks apart easily.

3. Add the flour and mix well with any oil remaining in the pan. Cook for another 5 minutes on low heat until the flour starts to brown.

4. Add cold water, garlic powder, chili pepper, cumin and beef base. Stir to mix well. Continue cooking on low heat, stirring occasionally until sauce thickens.

5. Heat flour tortillas (steam, microwave or griddle) until easily rolled.

Put a warmed tortilla on a plate. Add chunks of beef and cheddar cheese to taste, fold in sides, then roll up.

6. Cover burrito with remaining chili sauce from pan and serve with refried or whole pinto beans, Spanish rice, and chips and salsa. Can substitute New Mexico chili pepper for added heat.

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