Title: Beef chili, texas style - james mcnair
 Categories: None
      Yield: 12 Servings
 
      3 lb Round roast; trimmed
      3 tb Safflower oil
      2 c  Yellow onion; finely chopped
      1 tb Garlic; minced
    3/4 c  Ground chili powder;
           -preferable freshly ground
           -from dried ancho or pasilla
           -peppers
      1 tb Ground cumin
    1/2 c  Unbleached flour
           Salt and pepper
           Cayenne
      3 c  Tomato sauce
      4 c  Cooked pinto beans
 
  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." Recipe