1      tablespoon    canola oil
   1      pound         beef brisket -- cut into chunks
     1/2  pound         hot sausage -- cut into chunks
   1      cup           sliced onion
   2      cloves        garlic -- chopped
   1      teaspoon      ground cinnamon
     1/2  teaspoon      ground allspice
   1      can           (13ou) beef broth
   1      bottle        mexican beer
   1      cup           water
   1 1/2  pounds        sweet potato -- peeled and sliced
                        -- into 1 inch chunks
   1      box           (10ou) frozen corn
   2      tablespoons   all purpose flour
     3/4  cup           shredded Monterey jack cheese
   2      tablespoons   chopped cilantro
Heat oil in large dutch oven.  Working in batches, saute brisket and 
sausage until browned, approx. 10 minutes.  Transfer to plate.
Add onions and garlic to drippings in pot, cook until tender, about 8 
minutes, being careful NOT to burn the garlic.  Stir in cinnamon and 
allspice, cook 1 minute.  Return meat and sausage to pot.  Reserve 1/4 cup 
beef broth.  Stir in remaining broth, beer and water.  Cover and simmer 
until meat is tender, about 1 1/2 hours.  Sitr in potatoes, cook until 
potatoes are tender, 15 minutes, stir in corn, heat through.
Whisk flour and reserved 1/4 cup brothe in small bowl.  Stir into pot.  
Cook stirring until thickened.
To serve.... ladle stew into bowls.  Top each  serving with 2 tablespoons 
cheese.  Garnish with cilantro, accompany with tortilla chips.