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In a large heavy kettle cook the bacon over moderate
heat, stirring,
until it is crisp, add the onions and the garlic,
and cook the
mixture, stirring, until the onions are softened.
Add the chili
powder and the cumin and cook the mixture, stirring,
for 30 seconds.
Add the beef, the water, the oregano, and the salt
and simmer the
mixture, uncovered, adding more water if necessary
to keep the beef
barely covered, for 2 to 2 1/2 hours, or until
the beef is tender.
Stir in the cornmeal and simmer the chili, stirring
occasionally, for
5 minutes, or until it is thickened slightly. The
chili may be frozen
or made 4 days in advance, cooled, uncovered, and
kept covered and
chilled.
