3 pounds lean ground beef
1 cup water
3 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon cumin
1 teaspoon oregano

1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon paprika
1 can (8 ounces) tomato sauce
1 can (15 ounces) ranch-style beans
2 cups water

Brown ground beef with 1 cup water in large skillet until no longer pink. Drain in colander. Return meat to skillet. Add all spices, tomato sauce, beans and water. Stir well. Simmer 30 minutes. Serve with grated cheese and crackers. Serves 10.

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2 cups flour
2 cups sugar
4 eggs
3 cups grated carrots
1 teaspoon vanilla

1-1/4 cups corn oil
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons baking soda

Preheat oven to 350 degrees. Grease and flour three 9-inch pans. Mix all dry ingredients together. Add oil, eggs and vanilla. Blend well. Mix in carrots. Pour evenly into pans. Bake for 30 minutes.

FROSTING:
1 cup chopped pecans
3/4 cup powdered sugar
1 pkg (8 oz) cream cheese

1 stick butter
1 teaspoon vanilla

Cream the cream cheese and butter together. Add sugar and vanilla.
Blend well. Add chopped pecans. Frost cooled cake.