This is the basic recipe quantities, generally I make at least a double, triple or quadruple recipe when I am doing this�you can freeze the extra.
� 2 lbs sirloin steak
� (salt and black pepper to taste)
� 1 (8 ounce) can tomato sauce
� 2 cups water
� 2 teaspoons paprika
� 4 teaspoons cumin
� 1 tablespoon dried onion flakes
� 1/2 teaspoon garlic powder
� 1/2 cup chili powder
� 1 teaspoon ground red pepper (add more if you like it spicier less if you dont)
� 2 tablespoons masa harina flour (added last)
� 1/4 cup hot water
� 1 15 oz can chili beans.
Trim any excess fat from the sirloin steak, season the steak with salt and pepper to taste, and wet-smoke at 200 degrees for about 1-1.5 hours�(until meat is medium about 130-140 degrees internal temperature) I prefer hickory for the wood smoke but you can use different woods to change the flavor of the chili, .mesquite and apple wood are other good choices. Grind the steak into a chili grind and add to large pot or skillet. Add the tomato sauce and water and all the spices (masa is not a spice so you will add that later) �and stir until the mixture starts to boil�.turn down heat to low and let the mixture simmer for about 30 minutes (pot should be covered)�.during this time you should stir the mixture about every 5 or 10 minutes. .. at 30 minutes you want to check the consistency of the chili ( thick or thin) usually it will be very loose and thin so you should add the 2 tablespoons of masa to the � cup hot water and stir to make a slurry and slowly stir the masa/water mixture in the chili �.this will thicken up the chili..in about 5 -10 minutes�if you want beans in your chili you can add them at this point, we use Bush brand chili beans and drain off as much of the liquid from the beans as you can. Stir in the beans and heat for another 5-10 minutes and then it is ready to serve or slow simmer (covered) until ready to serve.
This is basically the wick fowlers 2 alarm chili recipe which you can also purchase and use ground meat�if you do I prefer a ground sirloin or ground round�some prefer ground chuck..the difference in these meats is taste tenderness and fat content..or you can even mix them �I have tried in the past to smoke ground meat in my opinion it gives the meat too much (strong) of a smoke flavor�so if you want the smoke the meat I wouldn�t use ground meat.
If you want a tamale stuffing use the same recipe but use pork loin in lieu of beef.

I bought a chili cook off recipe book (Terlingua and others) at a garage sale with a lot of unusual contest winning chili recipes. One thing I learned is that a lot of them boil dried ancho chilies after seeding and removing the stem. After cooling, puree in a blender with the boiling water and add to your chili recipe instead of chili powder. (Don't do this while hot or your blender will blow up in your face.) I usually boil 12 chilies at a time, puree them, and divide into thirds. Use one for the current batch of chili being made and put the other two in the freezer for future use. It makes for a mild, excellent tasting chili.