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1
Cut the beef into bite size cubes, sprinkle with black pepper, garlic powder and squeeze the juice from 2 lemons over it.
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2
Seal the beef and let it marinate for 1-2 hours.
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3
Mix the remainder of the dried ingredients, set aside.
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4
Heat a pan to high, and brown the cubes (be careful not to overfill the pan, as each piece must be browned completely in a hot pan).
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5
Then brown the ground beef and drain the excess fat.
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6
Using the same pan, heat it to a high temperature, and place the habanera chilies in the pan.
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7
(Do not put any oil in the pan; the pan should have a light film from the beef).
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8
Flip the chilies frequently unit they have a toasted appearance and aroma, then add the green chilies and onions and continue flipping to brown.
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9
Mix the broth, beer, tomato sauce in a large stockpot, and bring to a boil, add the chilies and onions from the pan, a half-cup of the dried ingredient mix, the meat and cook for approximately 90 minutes.
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10
Cut the tomatoes in cubes, and sear in the same hot pan until dry, (drain any remaining juices) then add the cilantro and remove from the pan and reserve.
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11
Add the remainder of the spices, a splash of tequila, and the tomato and cilantro mix and cook for another 60 minutes.
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12
Before serving squeeze a lime over the chili.
