Saute veggies in a skillet or chili pot until translucent. Add meat and brown with the veggies. Remove unwanted fat or liquid. (The chili is best if you leave it in.) Combine REDEYE with veggies, meat, spices and water in the chili pot. Bring to a simmer and hold to cook. Stir occasionally to keep from sticking. Cook the chili until meat is tender (1 1/2 to 2 hours). To thicken chili, make a paste with the masa flour (1 tbsp. masa + 1 tbsp. water). Slowly stir in paste mixture until desired thickness is reached. For hotter chili use REDEYE HABANERO. submitted by Craig Conlee