Place the flour into a bowl. Smooth out all lumps with a knife. Over medium-high heat, pour the oil into a Dutch oven. Allow the oil to come up to heat. Sprinkle the flour into the oil - while whisking constantly with a wire whip. For the roux to achieve a dark chocolate brown color, it will require about 6-8 minutes of whisking.
Carefully, pour about 2 cups of cold water into the pan. Whisk to combine the roux and water. Pour in the wine, worcestershire and hot sauce. Season to taste with salt.
Heat up a small skillet. Pour in 1 Tbl peanut oil and crumble-brown the ground beef. Drain the excess grease. Throw the beef into the Dutch oven. Bring the liquids of the pot to a boil, cover then cut the heat to a slow simmer for 45 minutes. Serve with rice, pasta or use to top hot dogs.