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         Title: Chili Con Carne, Texas Style   
    Categories: Chili   
         Yield: 1 Batch   
      
     1 1/2 c  Pinto beans; washed   
         2 qt Water   
     1 1/2 lb Chuck; cut into cubes   
         1 c  Onion; chopped   
         1 lb Can tomatoes; undrained   
         1 cl Garlic; split   
         3 sl Bacon   
         1 tb Flour   
     1 1/2 tb Chili powder   
         1 tb Salt   
         1 c  Bean water; reserved   
      
     Cover beans with cold water; let soak overnight. Drain water off beans   
     place in a large pot with 2 quarts water. Bring to a boil, then lower   
     heat and let simmer, covered, about 90 minutes or until beans are   
     tender. Drain beans, reserving 1 cup liquid. Cut up bacon; fry for 2   
     minuytes in large heavy skillet or Dutch oven; add chuck--brown well   
     on all sides. Remove bacon and chuck and set aside. Add onion and   
     garlic to skillet; saute about 5 minutes until tender; remove from   
     heat; stir in flour, reserved bean liquid, tomatoes, chili powder,   
     and salt. Bring to a boil, stirring; add chuck and bacon back in.   
     Lower heat, simmer 1 hour longer or until chuck is tender.   
      
     Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995   
      
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