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

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

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

Ensure not to overcrowd the skillet.

Reduce the heat to moderately low.

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

Add this mixture 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 cumin seeds until fragrant, being careful not to burn them.

Grind the toasted cumin seeds into a powder using an electric minichopper or mortar and pestle.

Add the ground cumin to the stockpot.

Over high heat, bring the mixture to a simmer.

Season with salt, cayenne pepper, and additional 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 needed.

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

Cook for an additional 5 minutes.

Serve the chili hot.