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In a large, heavy pot, combine all of the ingredients except the beef, pork, and toppings. Cover and bring to a boil. Crumble the meats in gradually and return the mixture to a boil. Reduce the heat and simmer for 2 hours, uncovered, or until the chili is as thick as you like. Discard the bay leaves. Serve the chili in flat soup bowls by putting a layer of spagetti, then the chili over top, then passing the remaining toppings at the table for each person to personalize their own.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Definitive Sichuan cookbook — 200+ recipes with cultural context
DIY hot sauce kit — ferment your own artisan hot sauce at home
Variety pack — ancho, guajillo, pasilla for moles and salsas