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Meanwhile, heat the oil in a Dutch oven over high heat. Add the chorizo and begin to render the fat. Pat the beef dry with paper towel and sprinkle with salt and black pepper before adding into the Dutch oven with the Worcestershire. Cook until a nice crusty brown develops on the beef (the salt helps make a nice crust on meat). Add the coriander, cumin, oregano, cloves, cinnamon, garlic, chile and onions and cook until the onions are soft. Pour in the beer to deglaze the pan, scraping up any brown bits that have accumulated on the bottom of the pan. Add the dried chili puree, masa harina and honey. Reduce the heat to low and simmer to thicken and develop flavor, 45 minutes.
Serve with the toppings of your choice.
Cook's Note: Cool and store for a make-ahead meal. Bring to room temperature and add a little water before reheating over medium heat.