Instructions: Melt fat in large, flat-bottomed pan. Cut meat in 1/2-inch cubes. Add onion, cook until limp; add meat, garlic, mild & hot red chile, caribe, cumin, beer & broth. Bring to boil, reduce heat to medium & simmer, uncovered. Stir frequently. Cook 3-4 hours until meat is very tender. Add water during cooking as necessary to prevent scorching. Taste & adjust seasonings, add salt. Stir in wine. Ladle into bowls; serve with shot of tequila on side. Place fixins & mixins in separate bowls. Let guests douse chili with tequila, then top with fixins of choice. Serve with warm buttered flour tortillas. 6 servings. FIXINS & MIXINS: Chopped onion, sliced jalapeno chiles, pequin quebrado, half-&-half mix of grated Monterey Jack & Cheddar cheeses, sour cream with fresh lime wedges.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.