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.