2 large onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
1/3 cup chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon cinnamon
4 pounds boneless beef chuck, cut into 1/2-inch pieces
1 1/2 cups water
12 oz. beer
2 cups beef broth
1 (28-ounce) can tomatoes including the juice, pureed
1 teaspoon salt, or to taste
3/4 cup raisins
1/2 cup pimiento-stuffed green olives, sliced
1 jalapeno pepper, or to taste, seeded and minced
1 (19-ounce) can (about 2 cups) kidney beans, rinsed and drained
1/3 cup chopped fresh cilantro
In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened. Add the chili powder, cumin, cayenne, and the cinnamon, and cook the mixture, stirring, for 30 seconds.
Add the beef, water, beer, broth, tomato puree, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 1 1/2 hours.
Add the raisins, olives, and the jalapeno and simmer the mixture, stirring occasionally, for 30 minutes, or until the beef is tender. Stir in the beans, simmer the chili for 5 minutes, or until the beans are heated through, and stir in the coriander.