2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 tsp ground cumin
1 tsp ground oregano
1 tsp salt
1/4 tsp cayenne pepper
1/4 cup maseca
One 15-ounce can kidney beans (drained and rinsed)
One 15-ounce can pinto beans (drained and rinsed)
Place the ground beef in a large pot with garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Combine & cover, and reduce the heat to low. Simmer for 1 hour. At this point check chili every 15-20 and stir.
After an hour, place the maseca in a small bowl, add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Lastly add the beans and simmer for 10 minutes.
Serve with shredded Cheddar, chopped onions, & French bread for dipping.