Texas super bowl chili

1 pound lean ground beef, coarse grind
1 pound beef stew meat, 1-inch cubes
1 each Spanish onion, large, diced
1 cup Anaheim chili puree (recipe below)
1 quart double beef broth
1 cup tomato sauce
12 ounces "flat" beer
1 tablespoon hot New Mexico chili powder
?-1 teaspoon cumin
1 tablespoon garlic, finely chopped
pinch cinnamon
salt to taste

In a heavy saucepan, brown meat in a small amount of olive oil. The meat should be very lean, with little extra grease left after browning. Add onion and garlic, cumin, chili powder and cinnamon. Cook until onion is soft. Add beer and stir in well, scraping brown pieces from the bottom of the pan.
Add beef broth, chili puree (see below) and tomato sauce. Bring to a boil, stir well and then simmer slowly, about 45-60 minutes, until desired consistency. If it thickens before beef is tender, add some cooking liquid from the pepper puree.
This chili is best if cooked the day before and reheated