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Soak beans overnight. Cook in salted water until tender. Heat olive oil over low flame in large heavy sauce pan or Dutch oven. Add meat, stirring often until it loses its red color. Add onions, garlic, sweet pepper, bay leaf, oregano, chili pods, cumin, cayenne, black pepper, chili powder, and paprika. Stir well, cover pan, and simmer about 5 minutes. Stir in flour, blending well, then add stock and bring to a boil. Reduce flame and simmer 1 hour.
Stir in sugar. Drain beans and add without juice to pot. Simmer about 10 minutes longer. Add salt if needed. At this point, if the chili is too thin, you can add the cracker crumbs a little bit at a time until the proper thickness is reached. Enjoy!
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