Well, the meat doesn't actually "marinade." Rather, you drag the meat through the honey/lime/tequila mix, and then baste often with the marinade as it cooks.

I've never put beer in chili. However, I often put generous portions of the local whiskey. My MiL is particularly fond of that particular concoction.

Now that you mention wine . . . I must remember to put some wine into my spaghetti sauce the next time.

Ooh. After doing a quick search, it appears I could use rum rather than tequila, giving it more of a mojito flair rather than a margarita. Hm . . .