Place the beef, pork, onions, garlic, salt, thyme, oregano, cumin powder, bay leaves, and cayenne pepper in a 12-quart pot.

Fill the pot halfway with water and set on a low fire.

In a large frying pan, make a very dark roux by combining the corn oil and flour.

Stir continuously until the roux reaches a deep brown color.

Add the tomato paste to the roux, cooking very slowly until the oil starts to rise to the top again.

Stir in the chili powder, cooking to form a thick paste.

Be careful not to burn the mixture.

Add the roux mixture to the meat pot.

Simmer, stirring often, for at least 1 1/2 hours or longer.

Allow the chili to sit until the grease rises to the top, then skim off the excess grease.

Reheat before serving.