- 2 pounds top sirloin, cut into large cubes
- 2 pounds boneless pork shoulder, cut into large cubes
- 2 tablespoons ground cumin
- 2 tablespoons ground ancho chili powder
- 1 tablespoon kosher salt
- 1/4 cup vegetable oil, plus more if needed
- 10 cloves garlic, chopped
- 6 celery stalks, coarsely chopped
- 1 large onion, coarsely chopped
- 1 green bell pepper, halved, cored, seeded, and chopped
- 1 jalapeno chile pepper, sliced (wear plastic gloves when handling)
- 1 can (28 ounces) whole tomatoes
- 1 can (15 1/2 ounces) beef broth
- 1 bottle (12 ounces) beer, preferably smoked porter or dark lager
- 4 chipotles in adobo, chopped
- 2 cinnamon sticks
- 1 small bunch fresh oregano, coarsely chopped
- 1 can (15 ounces) pinto beans, rinsed and drained
- Juice of 2 limes
- 1 small bunch fresh cilantro, coarsely chopped
Put the beef and pork in a large bowl. Sprinkle with the cumin, chili powder, and salt, tossing to coat.
Coat a large stockpot with the oil and place over medium heat. When the oil is hot, add the beef and pork. Do this in batches, if necessary, to avoid overcrowding the pot.
Brown on all sides. Remove the meat to a side platter and keep the pot on the heat.
Add more oil to the drippings in the pot, if necessary. Add the garlic, celery, onion, bell pepper, and jalapeno. Cook and stir for 10 minutes, or until the vegetables soften.
Return the meat to the pot. Place the tomatoes (with juice) in a large bowl and hand-crush them until chunky. Add the tomatoes to the pot along with the broth, beer, chipotles, cinnamon, and oregano. Simmer, uncovered, for 2-1/2 hours, or until the meat is fork-tender and comes apart with no resistance.
Add the beans and cook for 30 minutes longer, stirring occasionally. In the last 5 minutes of cooking, add the lime juice and cilantro.