Chili on the BBQ - Restaurant Association of Nova Scotia

Ingredients

• 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 jalapeno pepper, stem removed
• 2 tablespoons pure chili 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