In a 12-quart pot, combine beef, pork, onions, garlic, salt, thyme, oregano, cumin powder, bay leaves, and cayenne.

Fill the pot halfway with water and place it on low heat.

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

Once dark, add tomato paste and cook slowly until oil starts coming up again.

Add chili powder to the roux mixture, stirring and cooking to make a thick paste without burning.

Add the roux mixture to the meat pot.

Simmer, stirring often, for at least 1.

5 hours or longer.

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

Reheat before serving.