Chili

[Buzz]

Part of the reason of cooking stuff separately is to be able to pour off large amounts of the rendered fat from the meat... tasty as it may be, some stuff just ain't good fer ya. As for flour, the finely ground white corn masa flour is what you want, as it does a great job of cutting the residual acidity from the tomato fixin's... and you don't need very much. Also, thinning down if you're gonna go the paste route is always a good idea so that it can be mixed thoroughly throughout the batch. We either thin w/ beef bouillon, or actually put it in a shaker bottle and sprinkle lightly a few times while stirring, depending on the consistency. The masa is also one of the last ingredients to be added.