In a large saucepan or Dutch oven, brown half of the ground chuck and ground pork; pour off the fat and remove the meat.

Repeat with the remaining meat, pouring off all fat except 2 tablespoons.

Add the chopped onion and garlic to the saucepan; cook and stir until tender.

Return all the meat to the pan and add the beer, tomato sauce, water, chili powder, cumin, bouillon, oregano, paprika, sugar, cocoa, coriander, and hot sauce.

Mix well.

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

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

Stir this mixture into the chili.

Cook, covered, for an additional 20 minutes.

Serve hot.