Clean the beans

• Sort through the pinto beans, removing any stones, sticks or damaged beans.
• Rinse the beans well under cold water and drain.

Chop the vegetables

• Chop the bell pepper, tomatoes, Anaheim chiles, onion and garlic.

Load the slow cooker

• Place the chuck roast in the slow cooker.
• Add the clean beans and all the chopped vegetables.

Add the seasonings and liquids

• Add the chipotle sauce, tomato bouillon, bay leaves and cumin.
• Pour in the beer and the beef broth.

Cook on low

• Cover the slow cooker and cook on low until the beans are tender and the beef falls apart.

Shred the beef

• Let the pot cool slightly, then shred the beef directly in the pot and stir to combine.

Serve

• Ladle into bowls and top with crumbled queso fresco and chopped cilantro.
• Serve with warm tortillas.