Chili Burritos

1 lb ground beef
1 large onion
3 cloves garlic
3-4 Tbl chile d'Arbol powder
3/4 Tsp ground cumin
1/2 Tsp dried Mexican oregano
6 Tbl tomato sauce
cornstarch or arrowroot
black pepper
bacon grease
10 inch flour tortillas
Longhorn cheese
Chop the onions and the garlic finely. In a Dutch oven, sear the ground beef in bacon grease. With a slotted spoon, remove the beef then discard most of the grease. Return the beef to the pot.

Stir in the flour, ground chiles, cumin and Mexican oregano. Throw in the onions, garlic and tomato sauce. Add enough water to barely cover the mixture. Season to taste with salt and pepper. Stir the pot until the ingredients are well incorporated. Bring the liquids to a boil, cover, cut the heat to a slow simmer and braise for 1 - 1 1/2 hours. Stir the pot - on occasion. Thicken with a slurry of cornstarch and water.

Place large heaps of chili into pre-warmed tortillas, along with an amount of cheese to your liking. Fold them up burrito-style. Serve with salsa.