Southwestern Beef and Beans

1 pound Dried pinto beans
6 cups Water
1/2 pound Salt pork,
cut up 1 pound 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 tablespoons Chili powder
1 teaspoon Cumin seeds
1/2 teaspoon Marjoram

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