Heat a large stock pot over medium-high heat. Add oil and swirl to coat. Add onion and sauté for 4 minutes, stirring occasionally.
1 tablespoon canola oil, 1 Yellow onion, chopped
Add jalapeño, garlic, chili powder, cumin, coriander, pepper, and salt. Sauté 1 minute, stirring constantly.
1 Jalapeño, seeded and chopped, 2 tablesooons minced garlic, 1 tablespoon chili powder, 1 ½ teaspoons ground cumin, 1 ½ teaspoons ground coriander, ½ teaspoon black pepper, ½ teaspoon salt
Add beef and sauté until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain off excess grease
2 pounds ground beef
Add the tomato paste and stir to combine. Let the tomato paste cook for 1 minute.
3 tablespoons tomato paste
Add the beer and stir to deglaze the bottom of the pan, scraping up any flavorful little bits.
12 ounces Mexican beer
Add the tomatoes, beans and corn. Stir to combine.
14.5 ounce can diced tomatoes, 15.5 ounce can black beans, rinsed and drained, 15.5 ounce can pinto beans, rinsed and drained, 1 ½ cups frozen corn
Add the broth. Stir to combine. Bring to a boil and then reduce heat to low and simmer for 20 minutes.
3 ½ cups beef broth
Add the cream cheese and stir to combine until the cream cheese is melted. Taste and adjust seasonings, as needed.
8 ounces cream cheese, cubed
Ladle into bowls and top with cilantro and shredded cheddar. Serve with tortilla chips.
Cilantro, chopped, Shredded cheddar cheese, Tortilla chips