2 1/2 pounds lean ground beef
1 pound lean ground pork
1 cup finely chopped onion
2 bell peppers(any color, I use red and green)
4 cloves garlic, finely chopped
1 can (12-ounce size) beer
8 ounces tomato sauce
1 cup of water
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons beef-flavor instant bouillon
2 teaspoons dried oregano leaves
2 teaspoons paprika
2 teaspoons sugar
1 teaspoon unsweetened cocoa powder
1/2 teaspoon ground coriander
1/2 teaspoon hot sauce, to taste
1 teaspoon flour
1 teaspoon cornmeal
1 tablespoon warm water
In a large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat.
Brown remaining meat; pour off all fat except 2 tablespoons.
Add onion, bell peppers, and garlic; cook and stir until tender.
Add meat and remaining ingredients except for 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.