Fine chop onions, brown in 1 tablespoon oil. Remove onions from pan and keep in a large bowl.

Chop 1 ½ pounds New York Strip Steak, 1 ½ pounds Ribeye Steak, 1 ½ pounds Flat Iron Steak into 1 inch pieces. Cook meat in batches using about 1 teaspoon of oil for each new batch. Brown meat on all sides and remove to the large bowl with the onions. Continue cooking meat until all the meat is browned.

Add 1 teaspoon oil to pan and sauté minced garlic for 1-2 minutes. Deglaze the pan with Riunite Lambrusco wine. Return meat and sautéed onions back to the pot.

Add chilies, cumin, oregano, dry mustard, salt, garlic powder, tomatoes, beer chili powder, and bouillon cube. Stir to combine. Bring to a boil, then reduce heat to a simmer and cook for 2-3 hours.