Brown meat, add water and the Campfire Chili seasoning, simmer 30 minutes.
Add tomatoes (and beans if you are including them). Simmer 10 minutes.
If you desire more heat, crumbled the dried chilies and add a bit at a time to get your preferred ‘burn’ level. Continue cooking for 15 minutes.
For thicker chili, combine the contents of the masa envelope (yellow corn flour) with half cup of warm water and stir to dissolve. Add this mixture to the chili, a little bit at a time to reach your desired thickness. If adding masa, continue cooking for an additional 10 minutes. Salt to taste.
