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1.
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In a large heavy skillet over moderately high heat, hot 3 Tbsp.
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of the oil.
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Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned.
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Don't crowd skillet.
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2.
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Reduce heat to moderately low.
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Add in onion and garlic and saute/fry till softened (about 10 min).
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Add in to stockpot along with broth, beer, the water, chili pwdr, tomato, tomato paste, and oregano.
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3.
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In a small skillet over low heat, toast cumin seed till fragrant; don't allow to burn.
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Grind in an electric minichopper or possibly with a mortar and pestle.
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Add in to stockpot.
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4.
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Over high heat bring mix to a simmer.
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Add in salt, cayenne, and more chili pwdr to taste.
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Reduce heat to maintain a simmer and cook, partially covered, till beef is tender (about 1-1/2 hrs).
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Check occasionally and add in more broth if mix seems dry.
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If chili is too thin when meat is tender, stir in up to 2 Tbsp.
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masa harina.
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Cook an additional 5 min to thicken.
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Serve chili warm.
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NOTES : No Texan worth his or possibly her ten-gallon hat would put beans in chili.
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This one's all beef, calling on beer and freshly grnd cumin to give it distinction.
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Masa harina, the finely grnd corn used for corn tortillas, is often used to thicken soups or possibly chili.
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It is available in Latin markets and some supermarkets.
