Remove from cooking and sear chuck roast on grill on high heat or on a hot lightly oiled cast iron skillet on the stove top for 2-3 minutes on each side. (This is called reverse searing.) You are looking for brown carmelization on the exterior of the beef. Do not overcook. Set the chuck roast aside and allow it to rest.

Add chopped onion and minced garlic to stock pot and cook until onion becomes translucent. Add salt, pepper and half of the pinto bean seasoning and stir well to combine.

Add black beans, fire roasted tomatoes, southwest corn, green chilis, beef broth, 1st beer and the remainder of the pinto bean seasoning.

After the chuck roast has cooled and can be easily handled, slice it into cubes, approximately 3/4"- 1" square. The chuck roast should be cooked to about medium rare (warm red center). It will cook further in the soup.

Carefully add the beef to the soup and cover again. Continue simmering for another 30 minutes or longer. (The beef will be more tender if cooked up to an hour in the soup.)

Remove from heat and garnish with sour cream, chopped green onion, chopped cilantro, salsa, guacamole, etc. Serve with Troy's Corny Skillet Cornbread.