Heat the oil over medium-high heat in a large dutch oven. Add the beef and pork and cook until browned. Transfer the meat to a bowl and set aside.
In the dutch oven, melt the butter and add onion and garlic, cooking until vegetables are softened and fragrant.
Add cilantro, tabasco, oregano, granulated garlic, onion powder, cumin parsley and pepper. Mix together and cook over low heat for a few minutes.
Transfer meat back to the pot.
Add chicken stock, beer, peppers and tomatoes.
Bring to a simmer and cook for 45 minutes to an hour.
Add the corn meal and stir. Mixture will thicken slightly.
Notes
Nola says put the black beans in the bottom of the bowl, then ladle the chili over it and dress it with cheese lettuce and tomato. Serve with warmed flour tortillas or crispy tortilla chips.