In a large pot over medium heat, add the olive oil and chopped onions. Sauté 3-5 minutes, until the onions are beginning to soften.
Add the ground beef and garlic and continue to cook until the meat is browned. Drain the excess fat.
Add the tomato sauce, canned tomatoes, chili beans, chili powder, cumin, oregano, sea salt, freshly ground black pepper, and cayenne.
Stir well, cover, and reduce the heat to low.
Simmer for about an hour, stirring occasionally. If the chili becomes overly dry, add ½ cup water at a time, as needed.
After an hour, combine the cornflour with ½ cup water. Add the masa mixture to the chili.
Stir together well, taste, and adjust the seasonings.
Add more masa paste and /or water until the chili is to your preferred consistency
Serve with shredded cheddar, chopped onions, and Fritos