In a small mixing bowl combine the chili powder, smoked paprika, garlic powder, onions powder, ground cumin, ground coriander, and cinnamon; mix well and set aside.
Heat 1 tablespoon olive oil in a large Dutch oven set over medium-high heat.
Add the cubed beef to the hot oil; season with salt and pepper, and cook for about 4 minutes, or until browned on all sides. Stir occasionally.
Using a slotted spoon remove the beef from the pot and set it aside on a plate.
Add remaining olive oil to the pot and set it over medium heat.
Add the onions to the heated oil and cook for 3 to 4 minutes, or until softened.
Stir in the diced jalapeno and diced pepper; continue to cook for 3 minutes.
Stir in the garlic, chipotle peppers, and chipotle sauce; season with 1 tablespoon of the prepared seasoning mix.
Cook for 1 minute, then stir in the crushed tomatoes, increase heat to medium-high, and continue to cook for 1 more minute.
Return the browned beef back to the pot.
Add the beef broth and the beer; stir in the remaining seasoning mix.
Increase heat and bring to a boil; then, reduce to a simmer and cover. Continue to cook for 45 minutes over low heat, stirring occasionally.
Remove lid and stir in the drained beans.
Cover and continue to cook for 1 to 1-1/2 hours, or until the beef is fall-apart tender. Stir occasionally so it doesn’t burn the bottom of the pot.
Taste for salt and pepper; adjust accordingly.
Whisk together the cornstarch and water in a mixing bowl; pour into the pot, stir and cook for 1 minute, or until the chili starts to thicken.
Remove pot from heat.
Serve.