12 Quarts Chili

8 pounds beef chuck -- diced
or coarsely ground is best
2 pounds pork, cut the same -- as beef
2 large onions -- diced
1 head garlic -- chopped
3 Tablespoons salt
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 Tablespoon comino (cumin) powder
6 bay leaves
1 Tablespoon cayenne

Place all ingredients in 12 c. pot.
Fill the pot half full with water,
and put on a low fire.
In a large frying pan, make a
very dark roux of: 2 cups corn oil 2 cups flour
When very dark, add: 3 12oz cans tomato paste,
or 6 6 oz cans
Cook very slowly until oil starts coming up again.
Now add: 20 Tablespoons chili powder
Stir and cook, making a thick paste,
being careful not to burn.
Add the roux mixture to the meat pot.
Simmer, stirring often,
for at least 1 1/2 hours, or longer.
Allow to sit until grease rises,
and skim. Reheat to serve.