Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           (approximately) corn oil
   6      pounds        beef chuck -- in 1/2-inch cubes
   1      cup           minced onion
     1/3  cup           minced garlic
   3      cups          (approximately) beef broth
   3      cups          flat beer
   1 1/2  cups          water
     1/4  cup           high-quality chili powder, or more -- to taste
   6      pounds        tomatoes (three 2 lb. cans) -- drained and chopped
     1/3  cup           tomato paste
   1 1/2  tablespoons   minced fresh oregano
   3      tablespoons   cumin seed
                        Salt -- to taste
                        Cayenne pepper -- to taste
                        Masa harina or cornmeal -- if needed

Preparation:

1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet. 2. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano. 3. In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric minichopper or with a mortar and pestle. Add to stockpot. 4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serve chili hot.