Brown the beef in a Dutch oven, then drain.

Combine the tomato sauce, 2 cups water, paprika, cumin, onion flakes, garlic salt, chili powder, and ground red pepper in a mixing bowl.

Cook, covered, for 30 minutes, stirring occasionally.

To make a thick but flowable mixture, dissolve 2 tablespoons masa in 1/4 cup hot water.

Add the masa mixture to the chili.

Cook for another 15-20 minutes, covered.