2 1/2 lb. ground beef chuck
1 lb. ground pork
1/2 lb. bacon, diced (about 8 slices)
4 or 5 garlic cloves, minced
2 medium onions, coarsely chopped
1 (8 oz.) can tomato sauce
1 (15 oz.) can "Chili Ready" diced tomatoes
1 cup water
1 (12 oz.) beer (dark is better)
2 tsp. Louisiana hot sauce
1 tsp. cornmeal
1 tsp. all-purpose flour
1 tsp. warm water

SEASONINGS:

3 tbsp. chili powder
2 tbsp. instant beef bouillon (or 6 cubes)
2 tbsp. ground cumin
2 tsp. paprika
2 tsp. oregano leaves
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground coriander
1 tsp. unsweetened cocoa

In a heavy pot or large skillet, brown ground meat (beef and pork) in 2 or 3 batches, drain the fat, often.

Remove the ground meat, add diced bacon to the pot and cook until well-browned.

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

Add back the ground meat along with diced tomatoes, tomato sauce, water, beer, hot sauce and seasonings. Mix well.

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

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

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

Submitted by: Mark Waggoner