Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, Remove the beef and set it aside to drain.
Add olive oil and onion to skillet; cook until nicely browned.
Add back in beef, along with garlic, chili powder, cayenne, cumin, and salt. Stir to combine.
Add in the beer, diced tomatoes, and green chilies, and tomato sauce, then bring to a low simmer. Cover with a lid and allow to bubble and simmer so the sauce reduces and thickens, and the flavors intensify for about 1 hour.
After an hour, stir through the cornmeal which will help to thicken the sauce. If the sauce starts to get too thick, add a little water, and if it’s not yet thick enough, continue to simmer until the desired consistency is reached.
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