- 1 pound pork tenderloin, cubed
- 1 pound sirloin tip, cubed
- 2 pounds ground beef
- Salt and freshly ground black pepper
- 1 medium onion, chopped
- 1 green pepper, seeded and chopped
- 5 cloves garlic, chopped
- 1 poblano pepper, chopped
- 2 large jalapeno pepper, chopped
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 2 to 3 tablespoons chili powder
- 2 to 3 tablespoons ground cumin
- 2 tablespoons ground oregano
- Flour, as needed to thicken
- 32 ounces amber beer, (recommended: Flying Monkey Amber Ale)
- 1 cup dry pinto beans, soaked overnight
- 23 ounces smoked chipotle peppers in adobe sauce
- 24 ounces beef broth
- 16 ounces tomato sauce
- Shredded cheese, jalapenos, lime wedges, for serving
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.