In a nonreactive saucepan, whisk together all the ingredients.

Place the saucepan over medium-high heat and bring the mixture to a boil.

Lower the heat and simmer for 15 to 20 minutes, until the sauce just coats the back of a wooden spoon—it’s not intended to be overly thick.

Cool the sauce and use it immediately or store it for later use in the fridge, where it will keep for 2 to 3 months.

Chop the parsley, oregano, and thyme, then combine them in a medium bowl.

Place the garlic cloves on a cutting board and smash them with the side of a large chef’s knife.

Place the kosher salt on top of the smashed garlic and begin chopping together.

Using the side of your knife, spread the garlic and salt around to smash them together.

Continue smashing and chopping until you have a paste.

(Salt acts as an abrasive, helping to grind the garlic to a smooth paste.

)

Add the garlic-salt paste to the herbs in the bowl and mix in the ground black pepper and olive oil.

Use immediately as a wet rub for steaks, chicken, pork, or fish, or store in a covered container in the refrigerator for up to 3 days.

In a small bowl, combine all the ingredients.

Stir well until thoroughly mixed.

Transfer the rub to an airtight container for storage.

n a small bowl, combine all the ingredients.

Stir well until thoroughly mixed.

Transfer the rub to an airtight container for storage.

In a large heavy skillet over moderately high heat, warm 3 tablespoons of the corn oil.

Brown the beef in batches, adding more oil as necessary.

Transfer the browned meat with a slotted spoon to a large stockpot.

Do not crowd the skillet.

Reduce the heat to moderately low.

Add minced onion and garlic to the skillet and sauté until softened, about 10 minutes.

Add the sautéed onion and garlic to the stockpot along with beef broth, beer, water, chili powder, chopped tomatoes, tomato paste, and minced fresh oregano.

In a small skillet over low heat, toast the cumin seed until fragrant, being careful not to burn it.

Grind the toasted cumin seed in an electric mini-chopper or with a mortar and pestle.

Add the ground cumin seed to the stockpot.

Over high heat, bring the mixture to a simmer.

Add salt, cayenne pepper, and more chili powder to taste.

Reduce the heat to maintain a simmer and cook, partially covered, until the beef is tender, about 1 1/2 hours.

Check occasionally and add more broth if the mixture seems dry.

If the chili is too thin when the meat is tender, stir in up to 2 tablespoons of masa harina or cornmeal.

Cook for an additional 5 minutes to thicken.

Serve the chili hot.

In a large pot or Dutch oven, brown the stew meat over medium heat until well-browned on all sides.

Add chopped onion, smashed garlic, chopped jalapeno chilies, tomato sauce, chili powder, salt, and pepper to the pot with the browned meat.

Add enough water to cover the ingredients and bring to a simmer.

Cover and cook until the meat is tender, about 2 hours, stirring occasionally.

In a separate pot, cook the pinto beans in water until tender, following package instructions.

Serve the chili hot, topped with cooked pinto beans.