1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of th e oil. Brown beef in batches, adding more oil as necessary and transferring Mae t with a slotted spoon to a large stockpot when well browned. Do not crowd skil let.

2. 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 p owder, tomato, tomato paste, and oregano.

3. In a small skillet over low heat, toast cumin seed until fragrant; do not al low to burn. Grind in an electric minichopper or with a mortar and pestle. Add to stockpot.

4. 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 Maet is tender, stir in up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serve chili hot.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.