Heat the oil in a heavy-bottomed pot and brown the ground beef. Set aside and drain while moving on to the next step.
Cook the diced onions in 2 tbsp of oil on medium-low for 8 minutes or until tender. Stir often.
Stir in the minced garlic and add 3 cups of water. Scrap the pan.
Add the meat to the pan. Stir in the chile powder, cumin, oregano, 1 tbsp. coarse salt, 1 1/2 tsp. pepper and the cayenne. Cook on low for about 5 minutes.
Stir in crushed tomatoes and tomato sauce. Combine well, then cook on medium for about 45 minutes or until the tomato flavor is cooked out.
(Optional) Add beans and cook for another 5 minutes.
Serve with toppings!