We have a favorite chili recipe that we've been making for years. Towards the end of cooking, I mix some masa with warm water so that it's slightly creamy (not thick or pasty). I add this to the chili for the last 20-30 minutes of cooking, and it adds a nice richness. The last time I made it, when I added the masa/water mixture, it immediately formed clumps. It never redissolved. I fished out as many clumps as I could, but the finished product was bad, because there were still lots of little clumps that were like eating dough. Worst thing is, it was a triple batch for freezing, so it mocked me for months to come. I'm making chili again tomorrow. I hate to leave out the masa out of fear, I really like the texture it adds. What do you think went wrong the last time?