Ingredients:

2 slices bacon, cut crosswise into 1/4-inch pieces
1 onion, coarsely chopped
3 cloves garlic, chopped
2 tablespoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
1 1/4 teaspoons salt
1/2 teaspoon pepper
2 pounds ground beef chuck
3 cups water
2 tablespoons fine cornmeal or masa harina
1 1/2 tablespoons cider or other vinegar
Chopped jalapeno
Chopped onion or scallion
Grated Cheddar cheese
Lime wedges
Sour cream

Method:

In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.

Stir in water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chili. Serve hot, garnished with desired toppings.