Title: Chili con carne (or "spicy bean soup" if you'
 Categories: Tex-mex, Beef, Vegetables, Main dish, S_living
      Yield: 6 Servings
 
      1 lb Beans, pinto -- dried
      3 lb Beef, boneless -- trimmed
           And
           Into 1/2-inch cubes
    1/4 c  Olive oil
      1 qt Water
    1/3 c  Chili powder
      1 tb Salt
     10    Garlic cloves -- minced
      1 ts Cumin -- ground
      1 ts Marjoram -- ground
      1 ts Red pepper -- ground
      1 tb Sugar
      3 tb Paprika
      3 tb Flour -- all-purpose
    1/3 c  Cornmeal
      1 c  Water
 
  Cook beans according to package directions; drain and set aside.
  
  Brown beef in oil over high heat in a heavy 6-quart saucepan. Add 1
  quart water; cover and simmer over low heat 1 to 1-1/2 hours. Add
  beans and seasoning; simmer an additional 30 minutes.
  
  Combine flour, cornmeal, and 1 cup water; blend well. Add flour
  mixture to meat mixture; cook over low heat, stirring constantly,
  until smooth and thickened.