In a large saucepan or Dutch oven, brown half of the meat; pour off fat.

Remove meat and set aside.

Brown the remaining meat; pour off all fat except 2 tablespoons.

Add chopped onion and garlic; cook and stir until tender.

Add the reserved meat and all remaining ingredients except flour, cornmeal, and warm water.

Mix well.

Bring the mixture to a boil; reduce heat and simmer covered for 2 hours.

In a small bowl, stir together flour, cornmeal, and warm water.

Mix well.

Stir the flour-cornmeal mixture into the chili and cook covered for an additional 20 minutes.