Begin by measuring the spices: chopped garlic, oregano, cumin, cayenne, and chili powder.Place the ground beef in a large pot and throw in the garlic. Cook the beef until brown, then drain off the excess fat. Pour in the tomato sauce. Followed by the spices and the salt. Stir together well, cover, and reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add in ½ cup water at a time as needed.After an hour, place the masa in a small bowl. Add ½ cup water and stir together with a fork.Dump the masa mixture into the chili.
Stir together well. Do a taste test, adjust the seasonings, and add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans, jalapeño, and tomatoes if desired. Simmer for 10 minutes. Serve with shredded cheddar cheese, chopped green onions, and a big ole' dollop of Sour Cream!
Estelle's uses Bob's Red Mill masa harina. It is a finely ground corn flour. It's texture is smooth, not gritty, and it's aroma is pleasantly sweet. When baked into cakes or flat breads, the flavor is full of sweet corn. I find this at most groceries.
Preheat oven to 350°F. Whip butter and shortening in a mixing bowl and beat until creamy. Add Masa harina slowly and mix thoroughly. Add water until cookie dough consistency and mix. Blend in corn kernels.
Mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl. Add masa harina mixture and mix until blended. Grease an 8x10 square pan and pour mixture into pan. Cover pan with foil and bake. Bake 40-50 minutes at 350 until it is consistency of custard. Allow to stand at room temperature for 15 minutes before cutting into squares for serving.