Start by heating a large pot over medium heat. Add the ground beef and break it into pieces. Cook until browned, then drain excess fat.

Stir in the diced garlic and tomato sauce, cooking until the garlic becomes fragrant, which should take about 30 seconds.

Add in the chili powder, ground cumin, dried oregano, salt, and cayenne pepper. Stir well to combine.

Reduce the heat, cover the pot, and let it simmer gently for 10-15 minutes.

If the chili appears too thick, don’t hesitate to splash in some water to reach your desired consistency.

In a separate bowl, whisk the masa harina with 1/2 cup water until smooth. Incorporate this mixture into the chili to thicken it slightly.

Finally, stir in the drained kidney and pinto beans. Simmer uncovered for an additional 5-10 minutes, just until everything is heated through.

Serve hot and get creative with toppings like cheese, green onions, sour cream, or crunchy tortilla chips.