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1
In a small heavy skillet, toast cumin and coriander seeds until fragrant.
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2
In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
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3
Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square.
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4
Sprinkle with salt.
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5
In a large, heavy pot over high heat, heat oil until shimmering.
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6
Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty.
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7
Adjust heat to prevent scorching.
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8
As it is cooked, remove the meat to drain on paper towels.
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9
Add more oil as needed for browning, but do not clean out the pot.
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10
To the empty but crusty pot, add onion, garlic, jalapenos, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano.
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11
Cook, stirring, until onion has softened, 5 to 10 minutes.
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12
Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water.
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13
Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender.
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14
Remove the dried chiles.
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15
Taste and add salt if necessary.
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16
Serve immediately or let cool and refrigerate.
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17
The chili tastes best one or two days after it is made.
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18
Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro.
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19
Add Fritos for crunch, or dip tortillas into the spicy gravy.
