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1
Using a mortar and pestle or a spice grinder, finely grind the cumin seeds.
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2
Transfer to a bowl, add the chili powder, paprika, and oregano, and mix well; set aside.
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3
Season the beef with salt and pepper.
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4
In a large, heavy pot, heat 2 T oil over med-high heat.
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5
Working in batches, sear the beef, turning occasionally, until browned, about 5 minutes.
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6
Transfer to a plate.
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7
Add the remaining 1 T oil to the pot.
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8
Add the onion, jalapeno, bell pepper, and garlic and reduce heat to medium.
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9
Cover and cook, stirring occasionally, until the onion softens, about 5 minutes.
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10
Uncover, add the spice mixture, and stir well for 30 seconds.
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11
Stir in the beer and broth.
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12
Return the beef to the pot, cover and reduce heat to low.
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13
Simmer until the beef is fork-tender, 1 1/2-2 hours.
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14
Remove the chili from the heat and let stand for 5 minutes.
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15
Skim any fat from the surface.
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16
Bring the chili to a simmer over medium heat.
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17
Transfer about 1/2 cup of the cooking liquid to a small bowl and whisk in the cornmeal.
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18
Stir into the chili and cook until lightly thickened, about 1 minute.
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19
Season with salt and pepper.
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20
Spoon the chili into bowls and serve, garnished with cheese, red onions, sour cream or jalapenos, if desired.
