can be cooked in a 200° to 250°F oven with the lid of the
Dutch oven slightly ajar.)
Season the liquid to taste with salt and pepper. Whisk in
the cornmeal in a slow, steady stream until the desired
thickness is reached. Serve, or, for best results, allow the
chili to cool overnight, then reheat the next day to serve.
Serve with some or all of the suggested garnishes, along
with corn chips or tortillas.