Sear 2 pounds coarse ground or diced meat in large skillet or saucepan. Drain off fat. Add 1 8-oz. can tomato sauce and 16-oz. water. Stir in all spices except masa and red pepper. For mild chili leave out the red pepper. Cover skillet or sauce pan and simmer for 30 minutes. Longer for a spicier flavor. Stir occasionally. Stir masa flower into 1/4 cup warm water to make a thick but flow able mixture. Add masa mixture to chili. Simmer another 15 to 20 minutes.