Every chili recipe I've tried has just about the same ingredients, but none of them taste right to me.
I had just about given up on making chili at home when I found one recipe that called for just a little masa flour - the same used in tamales I assume.
That was the best chili I ever made. The masa seemed to be the missing link. It seemed to cut down the tomato-y flavor. It made my chili taste like...chili.
I'm about to make chili again and I'm wondering if anyone else uses masa?