Beans.  First, make perfect beans.  Combine all ingredients in a large stock pot over high heat with enough water to fill pot 3 inches above bean level.  Bring to a rolling boil and cook the beans until tender (approximately 2 hours). Add water as necessary to keep the water level at least 3 inches above bean level.  You want it soupy.

​

Finishing Salsa for Beans.  Heat the oil in a skillet over medium heat.  Add all the chopped ingredients and simmer until the tomato breaks down (about five minutes), stirring occasionally.  Stir into the beans.  Add salt to taste, if necessary.  The perfect batch of beans is complete.

​

Marinara Sauce.  Second, make a perfect tomato sauce.  Heat the oil and garlic over medium heat in a large skillet and sauté until the garlic begins to color slightly.  Add the wine and cook until half the liquid evaporates.  Add the tomatoes and cook until most of the liquid has evaporated and the sauce thickens slightly (about 10 minutes).  Season to taste with salt and sugar (the most important step … first, salt to taste, then sugar to taste).  Stir in the basil.  The perfect tomato sauce is complete.  

​

Chili.  Bring the beans back to a simmer.  Combine the Masa Bowl ingredients in a large bowl and whisk into a paste.  Stir the paste into the beans and allow to simmer for 5 minutes, stirring occasionally.  Check the taste.  If you need more spice, stir the ingredients of the Extra Masa Paste first into a paste and then stir the paste into the beans.  Allow to simmer another 5 minutes, stirring occasionally.  Adjust the seasonings and consistency by adding additional batches of Extra Masa Paste or water, as appropriate, until you like the flavor and thickness.  Add just enough Marinara Sauce to suit your taste.  I like to stir in a cup of Marinara Sauce at a time until the flavor is just right.  Stir in the leftover meat and serve. 

​