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Heat oil in a dutch oven or heavy kettle. Saute garlic and meat in batches until well browned. Return all to pan. Sprinkle with chili powder; add cumin, oregano and broth. bring to a boil; cover and simmer very slowly 6 hours or longer. Add more broth as necessary. Mix the masa harina with a little cold water and stir into chili. Cook, stirring, until thickened.
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