Joe Cooper's chili con carne

• 3 pounds lean chuck or round steak
• 1/4 cup olive oil
• 4 cups water
• 2 bay leaves
• 6 tablespoons chili powder
• Salt, if desired
• 1/4 cup finely minced garlic
• 1 teaspoon cumin powder
• 1 teaspoon oregano
• 1 teaspoon hot red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon sugar
• 3 tablespoons paprika
• 3 tablespoons flour
• 3 to 5 tablespoons cold water
• 6 tablespoons corn meal

1. Cut the meat into quarter-inch cubes.
2. Heat the oil in a large kettle and add the meat.
3. Cook, stirring, until the meat loses its raw, red look.
4. Add the four cups of water and bring to the boil.
5. Cover and let Simmer one and one-half to two hours.
6. Add the bay leaves, chili powder, salt, garlic, cumin, oregano, pepper flakes, black pepper, sugar and paprika.
7. Stir and cover.
8. Cook 30 minutes.
9. Blend the flour with the cold water and stir in the corn meal, using enough liquid to prevent lumping.
10. Add this, stirring, to the chili.
11. Cook, stirring often, about five minutes.

lean chuck, olive oil, water, bay leaves, chili powder, salt, garlic, cumin powder, oregano, hot red pepper, freshly ground black pepper, sugar, paprika, flour, cold water, corn meal

Taken from cooking.nytimes.com/recipes/5651 (may not work)