1OK. This looks like a lot of stuff, but it’s so easy! First off…soak them pinto beans in cold water in a big pot over night. The next morning, pour them beans into a colander and rinse off. Now, in a big ol' Lodge cast iron Dutch oven , and over a medium heat, sauté the chopped onion and garlic til translucent. Throw them beans into the pot with the onions and garlic. Add the tomatoes, the whole chopped jalapeno, the hamhock and all the rest of the ingredients along with some water. Enough water to just cover the beans. Cook on medium heat til the beans are done (soft). About 45 minutes. If the juice cooks too far down, just add a little more water.
Once the beans are done, (which, by the way are pretty darn good to eat just on their own!) scoop out about 1 1/2 or 2 cups of the bean juice into another saucepan. Heat it up and when it’s all bubbly, add the sifted flour, a little at a time and whisk it real fast til it’s thickened and add the thickened bean juice back into the pot of beans. Now, saute up that chopped sirloin til browned and drain off any fat and add to the bean mixture.
Mix in good with the beans and heat for another 8 minutes. Then, serve up in a bowl and top with chopped onions, a dollop of sour cream, picante sauce, grated cheddar cheese, a spoonful of guacamole, and a couple of your favorite corn chips stuck in...and, honey, you got yourself a hearty, and if I do say so myself, a heck of a tasty bowl of gen-u-wine Tex-Mex chili! YUM!