Created by Sue Lau on March 15, 2013
Step 1: Brown beef in a large deep pan.
Step 2: Drain fat.
Step 3: Add the garlic, 6 tbsp of the chili powder, and cumin, stirring to coat beef.
Step 4: Add the tomato sauce and the beef broth and bring to a boil.
Step 5: Reduce heat to low, cover, and simmer for 1 hour (add some water if your heat is too high and chili gets too thick).
Step 6: Add masa gradually, stirring after each addition, until chili reaches desired thickness.
Step 7: Simmer 15-20 minutes more, then season to taste with salt and add cayenne, paprika, and last tbsp of chili powder.