Heat salad oil in a large pot until hot.

Add half of the beef chuck cubes to the pot.

Brown the beef well on all sides.

Remove the browned beef with a slotted spoon and set aside.

Add the remaining beef chuck cubes to the pot.

Brown the remaining beef well on all sides.

Return all the browned beef to the pot.

Add beer, water, crushed tomatoes, tomato sauce, chopped green chiles (undrained), chopped green pepper, instant minced onion, ground cumin, salt, crushed oregano leaves, instant minced garlic, paprika, cilantro, ground black pepper, ground red pepper, and chili powder to the pot.

Bring the mixture to a boil.

Reduce the heat to low.

Cover the pot and simmer for 3 hours, stirring occasionally.

If needed, add more water to maintain desired consistency during simmering.

Serve hot. Yields approximately 7 cups.