Tex Mex Chili

2 1/2 pounds Lean ground chuck
1 pound Lean ground pork
1 cup Finely chopped onion
4 Garlic cloves -- finely chpd.
1 can Budweiser beer (12 oz.)
8 ounces Hunt's tomato sauce
1 cup Water
3 tablespoons Chili powder
2 tablespoons Ground cumin
2 tablespoons Wyler's beef-flavor instant
-- bouillon (or 6 cubes
2 teaspoons Oregano leaves
2 teaspoons Paprika
2 teaspoons Sugar
1 teaspoon Unsweetened cocoa
1/2 teaspoon Ground coriander
1/2 teaspoon Louisiana hot sauce -- to taste
1 teaspoon Flour
1 teaspoon Cornmeal
1 tablespoon Warm water

In large saucepan or Dutch oven,
brown half the meat; pour off fat.
Remove meat. Brown remaining meat;
pour off all fat except 2 Tbsps.
Add onion, garlic; cook and stir until tender.
Add meat and remaining ingredients except flour,
cornmeal and warm water.
Mix well. Bring to boil; reduce heat
and simmer covered 2 hours.
Stir together flour and cornmeal;
add warm water. Mix well.
Stir into chili mixture. Cook covered 20
minutes longer. Serve hot. Makes 2 quarts.