1. Prepare a hot charcoal grill. Combine crushed cumin seeds, chili powder, paprika, coriander and cayenne in small bowl. Crust the steaks with your dry rub and let rest for 15 minutes. Reserve any extra dry rub to season the chili.
*You will only need 2 beers for the chilli—and the other 4 are for drinking while you’re making the chili…
2. Over the hot coals, grill the dry-rubbed rib-eye steaks and the onions and peppers for 3 minutes on each side then move off to indirect heat and let rest for 30 minutes.
3. Cut the steaks and onions into ½-inch cubes and mince the jalapeños, seeds and all. In a large pot, heat 2 tbsp. olive oil and add the garlic, smoked onions, jalapeño and sauté for 4 minutes. Add the grilled steak and the remaining dry-rub seasonings and sauté another 5 minutes. Add your wet ingredients and bring to a simmer. Allow them to simmer, stirring occasionally for 45 minutes. Add the Maseca and mix well. Let simmer another 10 minutes.
4. Adjust seasoning and serve hot with chopped red onion, cheddar cheese, sour cream and more cold beers.