Ingredients Instructions

2 tablespoons pure chile powder, divided 2 teaspoons kosher salt, divided 1/2 teaspoons freshly ground black pepper 1 pounds top sirloin steak, 1 to 1¼ inch thick 3 boneless pork loin chops, each about 5 ounces and ¾ inch thick Extra-virgin olive oil 3 pounds plum tomatoes, cores removed 3 celery ribs 2 medium yellow onions, cut crosswise into ½-inch slices 1 medium jalapeño chile pepper, stem removed 2 teaspoons ground cumin 2 teaspoons dried oregano 2 teaspoons minced garlic 1/4 teaspoons ground cayenne pepper 1 bottle 12 ounces ale 1 cups beef broth 1 can 14 ounces pinto beans, drained and rinsed 1 cups grated sharp cheddar cheese 1 cups sour cream

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1. Prepare the grill for direct cooking over medium heat (350° to 450°F) .
2. Prepare the grill for cooking over medium heat (400°F) .
3. In a small bowl combine 1 tablespoon of the ground chile, 1 teaspoon of the salt, and the pepper. Brush the steak and chops on both sides with oil and season them evenly with the spices. Allow the steak and chops to stand at room temperature for 15 to 30 minutes before grilling.
4. Brush the cooking grates clean. Grill the tomatoes over direct medium heat, with the lid closed, until the skins are lightly charred on all sides, 8 to 10 minutes, turning as needed. Transfer the tomatoes to a food processor and purée (in batches, if necessary), and then pour into a large saucepan.
5. Brush the cooking grates clean. Grill the tomatoes over medium heat, with the lid closed, until the skins are lightly charred on all sides, 8 to 10 minutes, turning as needed. Transfer the tomatoes to a food processor and purée (in batches, if necessary), and then pour into a large saucepan.
6. Brush the celery and onion slices with oil. Grill the celery, onions, and jalapeño over direct medium heat, with the lid closed, until well marked, 8 to 10 minutes, turning once. At the same time, grill the steak and chops over direct medium heat for about 8 minutes, turning once. Transfer the vegetables and meat to a cutting board. Chop the celery and onions into ¼-inch pieces. Mince the jalapeño. Cut the meat into ¾-inch cubes. Add the vegetables and meat to the saucepan with the tomato purée.
7. Brush the celery and onion slices with oil. Grill the celery, onions, and jalapeño over medium heat, with the lid closed, until well marked, 8 to 10 minutes, turning once. At the same time, grill the steak and chops over medium heat for about 8 minutes, turning once. Transfer the vegetables and meat to a cutting board. Chop the celery and onions into ¼-inch pieces. Mince the jalapeño. Cut the meat into ¾-inch cubes. Add the vegetables and meat to the saucepan with the tomato purée.
8. Add the remaining 1 tablespoon ground chile, the remaining 1 teaspoon salt, cumin, oregano, garlic, cayenne, ale, and broth to the meat mixture. Bring to a boil over high heat on the stove.
9. Reduce the heat and simmer, stirring occasionally, until the meat is very tender, 1 to 1½ hours. Add the pinto beans and simmer for 15 minutes more.
10. Serve warm in individual bowls and top with the cheese and sour cream.