Best Chili


2 1/2 lb lean chuck, ground
1 lb lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz hunt's tomato sauce
1 cup water
1 can beer (12 oz.)
3 TBSP chili powder 
2 TBSP instant bouillon (or 6 cubes)
2 TBSP cumin, ground
2 tsp paprika
2 tsp oregano leaves 
2 tsp sugar
1/2 tsp coriander, ground
1 tsp unsweetened cocoa 
1/2 tsp hot sauce 
1 tsp cornmeal
1 tsp flour
1 tsp warm water

Directions:

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.

2. Remove meat (the beef and the pork). Brown the rest of the ground meat (the beef and the pork), drain all but 2 tablespoons of the fat.

3. Add the garlic and onion, cook and stir until tender.

4. Add the other half of the meat (the beef and the pork) and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.

5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.

6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.

7. Stir into chili and cook, covered, for an additional 20 minutes.