For the Chili con Carne:
Heat a large pot over medium-high heat with one turn of the pan of EVOO, about a tablespoon. When the oil ripples, add the ground chuck and brown, crumbling the meat as it cooks, about 3 minutes. Add the onion and garlic, chili powder, grill seasoning, cumin and coriander. Cook another five minutes.
Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock and tomatoes, and bring to a bubble. Reduce heat and simmer 10 minutes.