Heat the oil over high heat in a very large skillet or soup pot.  Add the meat and stir until it is brown.  Add the onions and garlic cook for 5 minutes, stirring occasionally.  Add the broth, bring to a boil, then turn the heat down to low and simmer for 30 minutes.  While the meat simmers, prepare the Seasonings Bowl.  Add the tomato puree and half the seasonings to the pot and simmer another 30 minutes.  Combine the ingredients of the Masa Paste in a bowl and stir until smooth.  Add the Masa Paste and the other half of the Seasonings Bowl to the pot and simmer for 15 minutes.  Add salt until you are happy with the flavor.

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Comments.  This recipe has won first or second place in three chili cook-offs.  It has only been entered into three chili cook-offs.  Two of those times the chili was prepared by a friend who needed a recipe and made this one for the first time!  One experiment that worked is:  replace chili meat with 1 lb. Jimmy's Italian sausage and 1 rack of pork ribs (cut into single ribs); remove the ribs before adding the Masa Paste and second half of seasonings (the ribs are meant to improve flavor only);  after you turn off the heat, add 2 lbs. leftover smoked brisket (diced).

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Leftover cheese enchiladas:  Dip the tortillas in hot oil; roll Colby cheese inside; coat bottom of baking dish with chili; arrange in baking dish; cover with chili; sprinkle cheese on top; sprinkle onions on top; bake 15 min @ 350 degrees.