Sauté Onion: In a large Dutch oven or heavy-bottom pot, heat the neutral-flavored oil over medium heat. Add the diced onion and cook for 2-3 minutes until it begins to soften.
Toast Spices: Add the chili powder, ground cumin, ground coriander, ground oregano, onion powder, 2 teaspoons salt, and ½ teaspoon black pepper to the pot. Stir constantly for 1 minute to toast the spices, enhancing their flavor.
Add Garlic: Stir in the minced garlic and cook for 1 additional minute until fragrant.
Brown Meats: Increase the heat to medium-high. Add the ground beef and ground pork to the pot. Stir and break the meat into small pieces as it cooks until it is fully browned.
Simmer Chili Base: Add the canned diced tomatoes (with their juices), pinto beans, and bay leaves to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for 90-120 minutes, stirring about every 15 minutes to prevent sticking and ensure even cooking.
Finish Chili: After simmering, remove and discard the bay leaves. Stir in the semi-sweet baking chocolate and masa harina. Continue to cook for 5-10 additional minutes, stirring well to fully blend in the chocolate and allow the masa harina to thicken the chili.
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