Armadillo Chili 

2 1/2 pounds lean Ground Armadillo (or Beef chuck) 
1 pound lean Ground pork
1 cup finely-chopped onion
4 garlic cloves, finely chopped
1 12-ounce can beer
1 8-ounce can tomato sauce
1 cup water
3 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons instant beef bouillon
2 teaspoons oregano leaves
2 teaspoons paprika
2 teaspoons sugar
1 teaspoon unsweetened cocoa
1/2 teaspoon ground coriander
1/2 teaspoon Louisiana hot sauce
1 teaspoon flour
1 teaspoon cornmeal
1 tablespoon warm water 

In large saucepan or Dutch oven, brown half the meat; pour off fat. 
Remove meat. Brown remaining meat; pour off fat, reserving 2 tablespoons. 
Add onion and garlic; cook and stir until tender. Add meat and remaining 
ingredients except 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.