In a large soup pot over medium heat, brown the cubed pork, sirloin and ground beef. Season with salt and pepper, to taste.
Add all of the chopped vegetables and the dry spices and cook until the vegetables are cooked through. Add enough flour to make the roux and cook for 2 minutes.
Stir in the beer of choice and cook until everything is combined and hot. Add the beans, chipotle, beef broth and tomato sauce, and bring to a simmer. Once at a simmer, turn the heat to low and cook until the beans are soft. Ladle into serving dishes and top with shredded cheese, jalapenos, and lime wedges.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jerry Forness, Chef at Swagger in Kansas City, MO