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Heat a large dutch oven or stockpot over medium for 1-2 minutes.
Add the ground beef and pork and flatten to an even layer. Cook, without stirring, for 5 minutes.
Flip the meat and begin breaking it up with a spatula. Continue cooking until mostly browned, but some pink remaining, 7-8 minutes more.
Using a slotted spoon, transfer the meat to a medium bowl, leaving the fat behind in the pan.
Drain all but a tablespoon of the fat from the pan and put back on the heat.
Add diced onion and sauté until translucent, 8-10 minutes.
Stir in garlic and cook for 1 minute more.
Add the meat back to the pan along with all spices, sugar, and salt. Stir to combine and cook for 2 minutes more.
Add the tomato sauce, beer, and beef bouillon mixed with 4 cups of hot water, stirring to combine.
Bring to a boil, then reduce to a low simmer. Simmer uncovered, stirring occasionally to prevent sticking, for about 1 hour 30 minutes.
Add the beans and cornmeal, stirring to incorporate. Let simmer 10 minutes more.
Taste and adjust seasoning as needed.