3 pounds plum tomatoes, cores removed
3 stalks celery
2 medium yellow onions, cut crosswise into 1/2-inch slices
Extra-virgin olive oil
1 medium jalapeño pepper, stem removed
2 tablespoons pure chile powder, divided
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 pound top sirloin steak, about 3/4 inch thick
3 boneless pork loin chops, about 5 ounces each and 3/4 inch thick
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons minced garlic
1/4 teaspoon cayenne
1 bottle (12 ounces) ale
1 cup beef broth
1 can (14 ounces) pinto beans
1 cup grated sharp Cheddar cheese
1 cup sour cream
Grill the tomatoes over Direct Medium heat until the skins are lightly charred on all sides, 8 to 10 minutes, turning as needed. Transfer the tomatoes to a food processor and puree (in batches, if necessary), then pour into a large saucepan.
Brush or spray the celery and onion slices with the olive oil. Grill the celery, onions, and jalapeno over Direct Medium heat until well marked, 8 to 10 minutes, turning once halfway through grilling time. Transfer the vegetables to a cutting board. Chop the celery and onions into 1/4-inch pieces. Mince the jalapeno. Add the vegetables to the tomato puree.
In a small bowl combine 1 tablespoon of the chile powder, 1 teaspoon of the salt, and the pepper. Season both sides of the steak and the chops with the spices. Brush or spray the meat with the oil and grill over Direct Medium heat for about 8 minutes, turning once halfway through grilling time. Remove from the grill and cut into 3/4-inch cubes, then add to the tomato mixture. Add the remaining 1 tablespoon chile powder, 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 cubes are very tender, 1 to 1-1/2 hours. Add the pinto beans and simmer for 15 minutes more.
Serve warm in individual bowls and top with the cheese and sour cream.