Ingredients

• 4-4.2 pounds beef chuck roast ,brined for a minimum of 4 hour and smoked about 3-4 hours at 250 degrees F, then cooled and cut into 1" cubes.
  
• ¹/₂ pound Portuguese chorizo,cut into 1/4 " slices, then cut in half into crescents
  
• 1/4- ³/₄ cups bacon fat and any leftover chorizo fat
  
• 6 medium yellow onions, halved, peeled and smoked 2 hours at 250 degrees F and chopped(to equal 6 cups)
  
• 3 medium carrots,chopped
  
• 2 cups chopped celery
  
• 8 large cloves garlic, minced
  
• ¹/₂ cup chile powder ,good quality
  
• 1 tablespoon toasted and ground cumin seed
  
• 3 28 ounce cans of imported Italian whole plum tomatoes (Pastene are excellent); drained and chopped or drained and smoked 2 hours at 250 degrees F, then chopped
  
• Reserved canned tomato juices and possibly more
  
• 6 ounces tomato paste,mixed with 2 cups hot water
  
• 4 cups beef stock
  
• 12 ounces Sam Adams Honey Porter (less bitter than stout etc.)
  
• ¹/₄ cup pureed chipotles in adobo ***(if seeds, remove before pureeing chiles with their sauce)
  
• 4 15-18 ounce cans of Southwest and/or Cuban flavored black and/or pinto beans
  
• 1 15-18 ounce can Goya Pink Beans
  
• ¹/₂ cup cornmeal
  
• 5 cups sweet corn, raw fresh or raw frozen
  
• 3 cups thickest sour cream
  
• ¹/₄ cup fresh lime juice
  
• 2 tablespoons lime zest, minced
  
• kosher salt to taste
  
• chopped cilantro (that has been soaked and dried)
  
• 2 teaspoons mix of dried oregano, thyme and toasted ground cumin (for use if you only have plain unseasoned canned beans)