take me back to texas chili

Ingredients

• 1 1/2 pounds beef flank or skirt steak fajitas
• 1 1/2 pounds chicken fajitas
• 1 can fire roasted green chiles, diced
• 2 cans fire roasted diced tomatoes
• 2 cans pinto beans, drained and rinsed
• 2 cans black beans, drained and rinsed
• 1 can chili beans, medium or spicy (don't rinse or drain these)
• 1 - 2 cans tamales, diced or sliced
• 1 large onion, diced or chopped
• 2 large green peppers or poblanos, diced or chopped
• 1 teaspoon onion powder
• 1 teaspoon ancho chili powder (optional)
• 1 teaspoon liquid smoke flavoring
• 2 teaspoons worcestershire sauce
• 1 tablespoon cilantro, dried
• 1 bottle negra modelo or corona beer or your favorite
• 2 cups v8 juice
• 1/3 cup packed dark brown sugar
• 1-3 tablespoon masa (corn flour) if you need to thicken a little
• 1 - dzn flour tortillas
• TOPPINGS:
• - sharp cheddar cheese, shredded
• - sour cream
• - sliced jalapenos
• - fresh cilantro, chopped
• - guacamole
• - salsa
• 3 - 4 - limes, quartered