FOR THE SPICE BLEND, mix all ingredients in small bowl. Set aside.
FOR THE CHILI, heat 2 tablespoons of the oil in large saucepan on medium-high heat. Add beef; brown on all sides. Remove beef; set aside. Heat the remaining 1 tablespoon of oil in saucepan. Add onion; cook and stir 3 minutes.
STIR in browned beef, spice blend, beef broth, beer and tomato paste. Bring to boil. Reduce heat to low; simmer 1 to 1½ hours, stirring occasionally.
MIX flour and water until smooth. Slowly stir into chili. Simmer 15 minutes or until desired thickness. Serve with shredded cheese and sliced green onions, if desired.