People in Texas don't take much to having beans in their chili. If they do, they add them separately. That's exactly what guests at Dotty's party did with Buzz's Pot of Beans. If you can't find coarsely ground beef in your supermarket, a regular grind works fine.
Southern Living JANUARY 2003
Cook ground beef, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until it crumbles and is no longer pink. Drain well.
Add garlic, reduce heat to medium, and sauté 2 minutes until tender. Add 6 tablespoons chili powder and 1 tablespoon cumin, stirring to coat meat evenly. Add tomato sauce and 2 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour. Stir 1 tablespoon masa at a time into meat mixture; allowing chili to thicken between additions to desired consistency.
Cook, uncovered, 20 more minutes. Stir in salt, red pepper, and, if desired, paprika. Stir in remaining 1 tablespoon chili powder 5 minutes before serving, and garnish, if desired.
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