In large resealable food-storage plastic bag, place half of the beef and 1 tablespoon of the flour; seal bag and shake to coat. Repeat with remaining beef and flour. In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef in oil until brown on all sides; drain, if desired.
Stir in remaining chili ingredients except cornmeal, beans and chiles. Heat to boiling; reduce heat to low. Cover; simmer 3 hours or until meat is tender.
Stir in cornmeal; cook and stir about 1 minute to thicken. Add beans and chiles; cook until thoroughly heated. Remove bay leaves. Serve chili with garnishes.