In a large Dutch oven, brown 2 pounds of ground pork then remove and reserve. In the same pot sweat 3 diced shallots (may substitute white onion) and 2 tablespoons minced garlic. Add 3 pounds small-cubed beef stew meat (I use chuck roast) and brown with the shallots. To save labor, you could have the beef “coarse ground.” Return pork to the pot and add spice mixture. Stir. Add 4 (28-ounce) cans petite diced tomatoes, 3 shots of bourbon and the juice of 1 lemon. Add chili sauce a little at a time until the flavor suits you. Simmer for 1 hour. In a small bowl, whisk together 1½ cups of masa harina (tortilla flour), 1 tablespoon of sugar and 3 cups of water until no lumps remain. (I use an immersion blender) Stir mixture into chili toward the end of the simmering time. Season with salt to taste. Dice a white onion, put in a sieve and rinse under hot water for 30 seconds then under cold water. Drain well. Serve chili with shredded cheddar cheese and top with diced onion. Sometimes I like to put a layer of cooked rice in the bowl then add the chili and toppings.