I notice in the chili recipes that none of them call for Masa flour. To thicken your chili a little or a lot and add a different taste, mix up some Masa flour and liquid and add to the chili near the end. The flour gives it a little tortilla taste, I call mine ‘authentic chili’. I got the recipe from a Southwest chuck wagon cookoff.
I am not sure there is a question in the post… But I can add that good chili takes time. I learned from my wife that cooking the chili down. (boiling the water out) can also add thickness without altering the flavor. She uses a crock pot.
Good luck,
Chris