INGREDIENTS

1/4 cup chili powder

2 tablespoons whole cumin seeds

1 teaspoon cayenne

3/4 teaspoon ground cinnamon

2 teaspoons dried oregano, crumbled between your fingers

3 bay leaves

2 teaspoons light or dark brown sugar

4 pounds boneless beef chuck, trimmed and cut into 1-inch cubes

1 teaspoon freshly ground black pepper

2 1/2 tablespoons kosher salt

3 tablespoons vegetable oil

3 medium onions, coarsely chopped (about 4 cups)

1 1/2 cups chopped celery, including leaves

6 cloves garlic, roughly chopped

2 jalapeño chiles, roughly chopped

One 12-ounce bottle dark Mexican beer (I use Negro Modelo)

2 tablespoons tomato paste

One 28-ounce can crushed tomatoes

1 ounce semisweet chocolate, coarsely chopped

3 tablespoons masa harina (corn flour, not cornstarch)

1/2 cup chopped fresh cilantro leaves

1/2 cup chopped fresh parsley leaves

Grated cheddar cheese, for garnish

Chopped green onion, for garnish

Sour cream, for garnish