1	lb.	boneless beef chuck steak, cut into 1-inch pieces
1	lb.	pork tenderloin, cut into 1-inch pieces
1/4	c.	all-purpose flour
1	tbsp.	oil
2	cans	tomatoes with green chilies, undrained (10 oz. each)
1	can	pinto beans, undrained (15 oz.)
1	can	beer (12 oz.)
1/2	c.	chopped red onion
2	tbsp.	chili powder
1	tsp.	cumin
1/2	tsp.	garlic powder
1/2	tsp.	salt
1/8	tsp.	cinnamon

1. In large bowl, combine beef, pork and flour; toss to coat evenly.  Heat oil in large skillet over medium-high heat until hot.  Add beef and pork; cook and stir until no longer pink.

2. In 31/2 to4-quart Crockery Pot, combine browned beef and pork and all remaining ingredients; mix well.

3. Cover and cook on low for 7 to 9 hours or until beef and pork are fork-tender.

Makes 6 servings (11/2 cup each)