Combine the first eight ingredients together in a small bowl to make the Seasoning Mix. Toast the cornmeal in a 6 to 8-inch skillet over high heat, stirring constantly, until it turns light brown, about 10 minutes, then remove from the skillet to stop the toasting.
Heat the oil in a 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Add the meat and 4 tablespoons of the Seasoning Mix. Cook, stirring frequently, until the meat begins to brown, about 4 minutes. Stir in the fresh Anaheim peppers and 2 cups of the onions. Cook, stirring and scraping occasionally, for 7 minutes. Add the cornmeal and 1½ cups of the stock, vigorously stir and scrape the pan bottom, then add all the bell peppers, the remaining remaining onions and the tomatoes. Stir and scrape the pan bottom and stir in the remaining stock and the remaining Seasoning Mix. Bring to a boil, then reduce the heat to low, cover, and simmer, stirring occasionally, until the meat is tender and the chili is thick, about 1½ hours.
Remove and enjoy!