In a large skillet, make a roux by the following method: Pour the olive oil in the skillet over high heat. Add the butter, onions, serrano peppers, and chipotle peppers and allow them to saute, stirring frequently, until they are very tender and begin to brown a bit.
Next, sprinkle half the Wondra flour over the mix and stir. Allow the blend to saute for 3 minutes, whisking frequently, and then sprinkle the second half of the flour over the mix and continue to stir frequently until the mix is fairly dry and clumpy. Fell free to sprinkle on more Wondra flour as needed because some onions are more moist than others.
Next, deglaze the skillet by slowly pouring in 15 ounces (1 can) of the chicken stock, whisking constantly. Allow this sauce to simmer for 3 minutes and then add the chili powder, sorghum (or molasses) and stir. As soon as these ingredients are blended, add the beer to thin the sauce, still whisking constantly. After 3 more minutes, take the sauce off the heat and set aside.
In a large cooking pot, brown the burger and the diced green pepper, and, add the onion flakes, stirring frequently. I like to cover the pot when I'm not stirring.
Once the burger has browned up a little (not fried!), and the pepper has become somewhat tender, you may drain the mix if you wish (I never bother to do this).
Next, add the sauce to the burger in the cooking pot, in addition to all remaining ingredients and bring to a boil, covered.
Once the chili boils, reduce the heat and allow it to simmer, covered, for about 90 minutes. If you wish for your chili to be thicker, just remove the cover and allow it to slowly boil until the desired thickness is reached. (ALTERNATIVE: If you know that you want thick chili to begin with, simply add one less can of chicken stock.).
Re-check the seasoning (you may wish to add just a bit more salt at this point) and remove the bay leaves, discarding them.
Serve with crackers and hot pepper sauce, or Tabasco, at the table.