1Combine oregano, cumin, chili powder, red pepper flakes, salt, and pepper. Reserve 1 tablespoon of spice mix. Mix the remaining spice mix with meat. Allow it to rest in room temperature for 30 minutes.
2Heat oil in large soup pot. Add meat and cook until browned, about 5 minutes. Add garlic and onion and cook until onion look translucent, about 3 minutes.
3Add beer while scarping the bottom of the pot to with a wooden spatula to loosen up the bits. Let it sit for 5 minutes at medium high heat then add in the remaining ingredients.
4Cover and bring chili to boil. Turn the heat down and allow chili to simmer for 40 minutes. Serve with with cilantro and sour cream.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.