chuck or round steak, cut in cubes
tomatoes 2 pound cans, drained and chopped
1In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil.
2Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned.
4Reduce heat to moderately low.
5Add onion and garlic and saute until softened (about 10 minutes).
6Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste and oregano.
7In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn.
8Grind in an electric minichopper or with a mortar and pestle.
10Over high heat bring mixture to a simmer.
11Add salt, cayenne and more chili powder to taste.
12Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours).
13Check occasionally and add more broth if mixture seems dry.
14If chili is too thin when meat is tender, stir in up to 2 tablespoons corn meal.
15Cook an additional 5 minutes to thicken.