Greetings. I'm sorry, adding corn flour to chili and pressure canning it is not safe. Two main things make it risky. The starch will continue to swell during canning and may cause a sealing failure or break the jars. As the starch thickens the chili mixture slows its rotation and more even heating inside the jars. This decreases the effectiveness of the convection heating method and will result in under processing that can lead to risk of botulism poisoning.

You can freeze your chili instead. It should be a very successful food preservation method for your recipe.

We do have a chili recipe that is safe for pressure canning. You can find it free to view or download in Canning Meat, Poultry and Wild Game. Another idea is to can the main ingredients separately (tomatoes, dry beans, meat chunks, for instance) then combine them with other ingredients in your recipe while heating. Other safe recipes for canning can be found at https://beav.es/OSUFoodPreservation 

Happy to help.