• In a 12-quart pot, combine beef chuck, pork, onions, garlic, salt, thyme, oregano, cumin powder, bay leaves, and cayenne pepper.
• Fill the pot halfway with water and place it on low heat.
• In a large frying pan, make a dark roux by heating corn oil over medium heat.
• Gradually whisk in flour until the mixture turns dark brown.
• Once the roux is dark, add tomato paste to the frying pan and cook slowly until the oil starts rising to the surface again.
• Stir in chili powder, cooking until a thick paste forms, being careful not to burn.
• Add the roux mixture to the pot of meat.
• Simmer over low heat, stirring often, for at least 1 1/2 hours or longer.
• Allow the chili to sit until grease rises to the surface, then skim it off.
• Reheat the chili before serving.

Optional Thickening Method:

• After the chili has cooked for a few hours and the flavors have blended, sprinkle and stir in cornmeal.
• Cook for an additional 15 minutes, stirring to prevent lumps.
• Adjust thickness by adding more cornmeal or water as needed.