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Brown the ground beef and ground pork in a large saucepan over medium heat. Crumble and chop the meat with a spoon or spatula as it cooks. When the meat is completely browned cover the saucepan and turn the heat to low.
After 10 minutes, remove the ground meat from the heat and drain off most of the fat. Keep some of it in the pan.
While the meat is still off the heat, whisk the water and cornstarch together in a bowl until the cornstarch is dissolved. Whisk the Wondra flour into the water as well, then add the solution to the pan.
Set the pan back over medium heat and add the remaining ingredients. Bring the mixture to a boil, stirring often.
When the chili begins to boil, reduce the heat and simmer for 30 minutes. When the chili is done it will thicken and become a dark brown color.