In an extra-large skillet heat 1 tablespoon of the oil over medium heat. Add beef, ground chile pepper, and kosher salt; cook about 3 minutes or until beef is no longer pink, stirring occasionally. Transfer beef to a platter; set aside.
In the same skillet heat the remaining 1 tablespoon oil. Add onion and sweet pepper; cook about 4 minutes or until onion and sweet pepper begin to soften, stirring occasionally. Add mushrooms; cook about 2 minutes more or until mushrooms begin to soften, stirring occasionally. Push onion-mushroom mixture to one side of the skillet; add garlic and cook 20 seconds, stirring garlic constantly. Stir garlic into onion-mushroom mixture.
Carefully add beer, stirring to scrape up any crusty brown bits. Add salsa and Caldo to skillet, stirring to combine. Simmer about 5 minutes or until liquid is reduced by half. Add cooked beef and butter; simmer for 1 minute, stirring several times.
Serve with Mexican Red Rice and lime wedges. If desired, garnish with cilantro.