How to make it

  • Put the ground meat into a large pot, cover with water to about 1 inch over. Mix in the spices. Put the pot on the stove over medium-high heat and bring to a boil, reduce the heat and simmer slowly for 1 hour. Turn the heat off to allow the fat to rise to the top of the pan, skim off as much fat as you can (in my case I got almost a coffee can full :-) ). Once the fat is removed, mix the flour and masa together with enough water to form a liquid paste. Bring the chili back to a simmer and add the flour/masa mixture; simmer for 10 minutes. If the chili is not thick enough for your liking, add more flour and masa mixed with water until it's where you like it to be. You can also leave it looser and tighten it up with each use, depending on what you are using it for. Taste and adjust seasonings. Freeze unused portions for future use.

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