During what was looking to be one of the bigger snowfalls of this relatively mild winter, we made a pot of chili. If ever chili is the right thing to eat, it's when the white flakes are fluttering down. To make the chili even more interesting, we dropped into the chili a few Chicago corn roll tamales, added cheese et voila: a Chili Cheese Tamale. Machine-extruded corn roll tamales are distributed by Chicago's Tom Tom and Supreme tamale companies; they're made of corn meal, rather than the more finely ground corn flour (masa harina) with a core of lightly seasoned meat (or maybe it's just meat fat mixed with corn meal and tinted a kind of dark magenta). The Chicago corn roll tamale, frequently just a thick mass of pasty carbs, is less than awesome all by itself. Dropped in a bowl of chili, however, it becomes a kind of corn dumpling, absorbing sauce and growing exponentially in deliciousness.