Cayenne and dried green chili peppers bring the heat, while beer soothes the palate. Serve with cornbread.
In a large plastic bag, combine flour, basil, garlic salt, cumin and cayenne. Add meat pieces, a few at a time, shaking to coat. In a 4- to 5-quart Dutch oven, brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add onion. Cook and stir until onion is tender.
Stir in broth, beer, and water. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
Stir in potatoes, green chilies with their liquid, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and potatoes are tender. If you like, serve with cornbread.