1Cut the beef into bite size cubes, sprinkle with black pepper, garlic powder and squeeze the juice from 2 lemons over it. Seal the beef and let it marinate for 1-2 hours.
2Mix the remainder of the dried ingredients, set aside.
3Heat 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). Then brown the ground beef and drain the excess fat.
4Using the same pan, heat it to a high temperature, and place the habanera chilies in the pan. (Do not put any oil in the pan; the pan should have a light film from the beef). Flip the chilies frequently unit they have a toasted appearance and aroma, then add the green chilies and onions and continue flipping to brown.
5Mix 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.
6Cut 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.
7Add the remainder of the spices, a splash of tequila, and the tomato and cilantro mix and cook for another 60 minutes. Before serving squeeze a lime over the chili.