In a small, microwave safe bowl combine two tablespoons olive oil, chili powder, cumin, paprika, cocoa powder, cayenne, and oregano. Mix until well combined.

Microwave for 1 minute, stirring half way. Set aside.

Season steak with salt. Toss in flour until well coated.

Heat a heavy bottom pot or Dutch oven over medium high heat. Add remaining one tablespoon oil, swirling to coat. Add steak and cook for 5-6 minutes until browned. Add the spice mixture, and cook for 1 minute.

Stir in tomato paste and molasses. Cook for 3 minutes

Add beef stock, beer and Worcestershire sauce. Bring to a boil, cover and reduce heat and simmer for 25 minutes.

Mix together cornstarch and water, stir into chili. Cook for 2 more minutes until it thickens.

To serve divide rice among 4 bowls, and spoon chili over the top. Garnish with desired toppings.