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In a small bowl combine the chili spice ingredients, mix thoroughly. Heat
A 6-quart stock pot over medium heat. Place meat into the stock pot and cook until the meat is browned. Drain if desired. While meat is browning combine chili spice mix, 3 ¼ cups of water, and tomato sauce in the bowl. Stir until well blended.
Add chili seasoning liquid to the browned meat. Stir well, and bring to a boil. Saute onions in 1 tablespoon of cooking oil over medium heat in a skillet until the onions are translucent. Add the onions to the chili. Reduce the chili to low and simmer for one hour stirring every 15 minutes. In a separate bowl, mix 1 cup water with masa harina. Mix well. Add to chili stock pot, and cook for an additional 10 minutes.