Prepare the grill for direct cooking over medium heat (350° to 450°).
In a small bowl combine 1 tablespoon of the chile powder, 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.
Brush the cooking grates clean. Grill the tomatoes over direct medium heat, with the lid closed as much as possible, 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), then pour into a large saucepan.
Brush the celery and onion slices with oil. Grill the celery, onions, and jalapeño over direct medium heat, with the lid closed as much as possible, 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 tomato purée.
Add the remaining 1 tablespoon chile powder, the remaining 1 teaspoon salt, cumin, oregano, garlic, cayenne, ale, and broth to the meat mixture. Bring to a boil over high heat.
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.
Serve warm in individual bowls and top with the cheese and sour cream.
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