*If you like a mild chili, you may wish to remove the seeds and veins from the jalapeño—or omit altogether. Or use half for a medium-hot meal.
**The cornmeal or corn flour works as a thickener while subtly enhancing the flavor. I recently tested with a medium grind cornmeal, and it was not perceptible. So, if that’s what you have, feel free to use it. In a pinch, it could be omitted, and the chili would still taste great.
Storage: The chili will keep in an airtight container in the refrigerator for at least 5 days. It freezes well too.