Brown ground beef, drain and set aside.
For the pork I used about 2 pounds of leftover braised pork loin, brown and set aside
This, in my humble opinion is the most important part. The roux. Most people are only familiar with preparing a roux for gumbo, but it works equally as well for chili too.
Using a large stock pot over medium heat melt sweet cream butter, slowly sprinkle flour and stir with a whisk, keep stirring as you continue to add all of the flour a little at a time until the flour is all incorporated. DO NOT STOP STIRRING! If you think it's going to burn, remove it from the heat but keep stirring. I like mine to be a nice brown color, which I get after around the twenty-minute mark. The roux will be the consistency of a thick paste and if you can achieve this, them you're on your way to some incredible chili. At this point, I add the following seasoning.
Add 1 tablespoon of tomato paste, 1 tablespoon of cornstarch, 2 1/2 teaspoons of Mexican Style Chili Powder, 2 tablespoons of Tony Chachere's Cajun Seasoning, 1/2 tablespoon of Garlic Powder, 1 teaspoon of Ground Cumin, 1 teaspoon of Fresh Cracked Black Pepper and 1/4 teaspoon of Kosher salt. Whisk until well combined.
Next add the onions and garlic. Continue to cook until onions become translucent.
Add 28-ounce can of whole tomatoes, 14.5 can of diced tomatoes and blistered tomatoes.
Add beans and 3 cups of warm water.
Add meat and stir until all ingredients are combined.
Partly cover with a lid and cook on medium-low heat for 1 hour then stir as you add masa harina.
Continue cooking for 1 - 1 1/2 hours.
When finished chili will thicken, and beans will be done.
