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
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.
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