Texas Roadhouse Chili

6 tablespoons vegetable oil
2 pounds beef stew meat, cut into 1-inch cubes
1 1/4 pounds pork stew meat, cut into 3/4-inch cubes
2 pounds lean ground beef
2 cups diced yellow onion
1/4 cup seeded, diced jalapeno
2 tablespooons roasted garlic puree (use our search engine to pull up this recipe)
3 cups water
12 ounces beer (such as Lone Star)
1 tablespoon minced chipotle chiles in adobo sauces, plus 1 tablespoon of the adobo sauce
1 tablespoon Hungarian sweet paprika
1 tablespoon Spanish paprika
1 tablespoon chile powder
1 tablespoon ground cumin
1 tablespoon ground Mexican oregano
2 1/2 teaspoons kosher salt
1/4 teaspoon ground ancho chile powder
1/4 teaspoon ground New Mexican chile pepper
1/8 teaspoon freshly ground balck pepper
1/8 teaspoon freshly ground white pepper
1/8 teaspoon crushed red pepper flakes
Pico de Gallo Salsa

Heat a large (7-quart) Dutch oven, preferably enameled cast iron, over high heat until very hot, at least 5 minutes.
Add 3 tablespoons of the oil. When the oil is hot but not smoking add the beef stew meat and brown on all sides
for 3 to 4 mnutes, stirring frequently. Using a slotted spoon, transfer the meat to a large bowl and drain fat from
the pan. Add 2 tablespoons of oil to the pan and brown the pork for 3 to 4 minutes. With a slotted spoon, transfer
the pork to the bowl holding the beef; drain fat from the pan. Add the remaining 1 tablespoon of oil and brown the
ground beef; this takes appoximately 5 minutes. Transfer to the bowl holding the other meat. Add the onion,
jalapeno and garlic puree to the pan; saute for 5 mintues. Add all of the remaining ingredients. Bring to a boil over
high heat and simmer uncovered, for 10 minutes. Cover, reduce heat to low, and simmer for 1 1/4 to 1 1/2 hours.
Serve bowl of chili topped with a small portion of the salsa.