Prepare your grill for direct heat cooking with medium high heat. When ready, grill the corn and potatoes, covered, for 20 minutes or until tender, turning once during cooking.

Spray the zucchini slices with cooking spray, grill uncovered for about 4-5 minutes or until tender, turning once during cooking.

Cut the corn kernels off the ear, cut the potato into cubes, and cut the zucchini into bite size pieces.

Melt butter in a large saucepan on medium heat, when hot, add the onion and saute for about 5 minutes or until tender.

Stir in the flour, thyme, and white pepper, cook while stirring for 1 minute.

Stir in the beer and milk, and bring to a boil then reduce heat to medium low. Simmer for 1 minute.

Stir in the corn, potato, zucchini, and cheese. Simmer until heated through.

Ladle into bowls, serve and enjoy.

Heat a large saucepan on medium high heat, brown the ground beef, breaking it up with your spatula, cook for about 5 minutes, then add the stew beef, cook for another 3-5 minutes to brown up the stew beef. Remove the beef to a bowl with a slotted spoon.

Drain off mos of the beef fat, then return the saucepan to heat and add the cooking oil, when hot, add the onions, bell pepper, and garlic. Saute for 3-5 minutes or until the vegetables are tender.

Return the beef to the saucepan.

Add the diced tomatoes, broth, beer, green chilies, jalapeno peppers, chili powder as desired and tomato paste. Give everything a stir and bring to a boil. Reduce heat to low and simmer, partially covered, for 2 hours or until the stew beef is tender, stirring occasionally.

Stir in the beans, continue to simmer, uncovered, until heated through.

Serve with toppings of your choice, shredded cheese, sour cream, chopped onion or sliced spring onion would be great choices. Enjoy.

In a large pot on medium heat, melt the butter, when melted, add the onion, thyme, white and cayenne pepper, and cook until onion is tender, stirring often, about 3-5 minutes.

In a mixing bowl, whisk together the broth, beer, and 2 tablespoons of cornstarch. Whisk until the cornstarch is mixed in fully.

Stir broth mixture into the pot. Bring the pot to a boil then reduce heat.

Simmer 5 minutes, then stir in the cream.

In a mixing bowl, toss the shredded cheese with the remaining tablespoon of cornstarch.

After the cream is mixed in, gradually add the shredded cheese to the soup, stirring until the cheese is mixed in before adding more cheese. Repeat until the cheese is all mixed in. Taste and add hot pepper sauce as desired.

Ladle into bowls and enjoy.

Heat the oil in a large saucepan, when hot, add the beef, onion, and garlic. Cook and stir for 5 minutes to lightly brown the beef.

Add the chili powder, cumin, salt, oregano, and red pepper. Mix together with the beef.

Add the tomatoes, beer, and salsa. Stir together and bring to a boil and reduce heat to a simmer. Cover and simmer 1 hour or until beef is tender. Stirring halfway through the simmering time.

When the beef is tender, stir in the beans. Simmer uncovered for 20 minutes or until thickened as desired.

Ladle into bowls, serve, and enjoy.