Texarkana Style Chili

1 tablespoon corn oil

2 pounds ground round

1 cup onion -- minced

1 tablespoon garlic -- minced

3 tablespoons flour

3 tablespoons hot chile powder

1 teaspoon cumin

2 teaspoons salt

16 ounces canned kidney beans -- drained

3 cups water -- boiling hot

HEAT CORN OIL IN A LARGE SKILLET, OVER A MODERATE FLAME ADD BEEF, ONIONS, AND GARLIC SAUTE FOR 10 MINUTES, DRAIN WELL COMBINE FLOUR, CHILE POWDER, SALT, AND CUMIN IN A SAUCEPAN, OVER A MEDIUM FLAME GRADUALLY WHISK IN HOT WATER-MIX WELL STIR INTO BEEF MIXTURE-MIX WELL POUR INTO A CASSAROLE DISH BAKE, COVERED, @ 350 DEGREES FOR 60 MINUTES STIR IN BEANS-MIX WELL BAKE, UNCOVERED, @ 350 DEGREES FOR 30 MINUTES SERVE HOT