In a large pot, heat the bacon fat or shortening over medium heat.

Lightly brown the chopped onions, then add the chopped garlic.

Remove the onions and garlic from the pot using a slotted spatula.

In the remaining fat in the pot, add the chili powder that has been mixed with the flour.

Stir until the mixture is smooth.

Add the ground chuck to the pot and stir until all the chili mixture is absorbed.

Brown the meat, stirring constantly to prevent burning.

Once the meat is browned, stir in the canned tomatoes and cook gently for about 20 minutes.

Add the bay leaves, salt, cumin powder, oregano, red wine vinegar, and brown sugar.

Cook for another 20 minutes.

Add the red kidney beans and continue cooking slowly for about 2 hours.

After 2 hours, add the sliced ripe black olives and cook for another 30 minutes.

If the chili looks too thick, you can add another can of tomatoes when you add the kidney beans.

Serve hot with a side of crackers.