Add the beef and pork to a cold pan, set heat to medium-low. Stir and break the meats up into small bits, mixing them together. As the juices from the meat begin to render, add the onion and saute until the onion is tender and the meat is cooked through - do not brown - just "grey" the meat. Add the tomato paste and cook it into the meat and onions. Add the water and stir well. (you should have fine pieces of meat floating in what seems like too much water).

Stir in the spice mix. Partially cover and simmer for at least an hour so the flavors meld. You can simmer longer, if desired, up to 2 hours.

Mix the Wondra flour with the masa in a small bowl. Add water and stir to form a thin paste. Add to the simmering chili and stir until the chili begins to thicken. If the chili is not thick enough, after about 5 minutes, make and add more of the flour/masa mix. Add slowly until you have a nice thick chili. Taste and adjust seasonings.