chuck or round steak, cut in cubes
tomatoes 2 pound cans, drained and chopped
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.
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.
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.
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 corn meal.
Cook an additional 5 minutes to thicken.