Take the habaneros and place them in the center of an oven at 200 degrees for 1-2 hours or buy dried habeneros, less tasty though. Remove and set aside.
Combine canned ingredients with browned/drained meat along with the brown ale, vinegar, salt and orange concentrate in a slow cooker, turn on high and let cook for 1 and a half hours.
Combine dried chilies and spices in a coffee grinder and grind for 15-20 seconds. Do not inhale the mixture!
Dice onions and juice lime and tangerine.
Heat up a frying pan on medium heat with 2 tbsp of peanut oil and slowly place onions and spice mixture in pan. After 2 minutes carefully drizzle juice mixture on top. Watch for splattering. Cook for 1 additional minute or until first signs of browning occur on edges of onions.
Take onion/spice mixture and pour into slow cooker. Let cook for 20 additional minutes. Enjoy alone or spooned over brown rice.