They call for corm meal to thicken your chili what can you use instead?

It sounds like you're looking for a substitute for cornmeal in chili! Here are some options to thicken your chili:

Starchy Substitutes:

* Potato: Dice and simmer a small potato in your chili. It will break down and thicken the liquid nicely.

* Flour: Use a cornstarch slurry (mix cornstarch with a little cold water) or a simple flour-and-water mixture.

* Oatmeal: A small amount of rolled oats will thicken your chili while adding a subtle nutty flavor.

Other Thickening Options:

* Tomato Paste: Adds a concentrated tomato flavor and thickening power.

* Beans: The beans themselves will release starch as they cook, adding some thickening.

* Chili Powder: If you're using a chili powder that contains a high amount of cumin, it can act as a natural thickener.

Important Considerations:

* Amount: Start with a small amount of your chosen thickener and add more as needed. It's easier to add more than to remove too much.

* Flavor: Consider the impact on your chili's flavor profile. Some options might be more neutral (flour) while others add a distinct taste (potato).

Let me know if you have any other questions!