1 lb Dried pinto beans
6 c  Water
1/2 lb Salt pork; cut up
1 lb Chuck steak; 1-inch cubed
1    Red chili pepper
1    Medium onion; chopped
2    Cloves garlic; minced
1    6 oz can tomato paste
1 1/2 tb Chili powder
1 ts Cumin seeds
1/2 ts Marjoram

Soak beans in water overnight. Brown salt pork in skillet; drain off fat in
paper towels. In slow-cooking pot, combine soaked beans (with water),
browned pork and remaining ingredients. Cover and cook 1 hour on high;
reduce heat to low and cook an additional 8 to 9 hours.