Add oil to a large heavy saucepan over medium high heat. When hot, add 1 lb of meat at a time and brown. Remove browned meat to a plate and continue until all meat is browned. Remove all meat from pan and discard all but 2 Tablespoons of fat. Add onion and garlic to the pan and cook until soft. Add the meat back to the pan with crushed tomatoes, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa and hot sauce; stir to blend. Bring to a boil then reduce heat to low and simmer, covered for 2 hours. In a small bowl, mix together cornmeal, flour and water. Add to chili, stir, cover and cook for an additional 30 minutes. Serve.
*We used Celifibr brand by Rice Innovations beef bouillion.