In a large saucepan or Dutch oven, brown half of the ground meat over medium-high heat; pour off fat and remove the meat from the pan.

Repeat with the remaining ground meat.

In the same pan, leave about 2 tablespoons of fat and add chopped onion and garlic.

Cook and stir until tender.

Return all the browned meat to the pan.

Add Budweiser beer, tomato sauce, water, chili powder, ground cumin, beef-flavor bouillon, oregano, paprika, sugar, cocoa powder, ground coriander, and Louisiana hot sauce.

Mix well.

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

In a small bowl, mix together flour, cornmeal, and warm water.

Stir this mixture into the chili and cook covered for an additional 20 minutes.

Serve hot.