Preheat oven to 350 degrees. Place flour in a baking dish. Bake for 1 to 1 1/2 hours until golden brown, stirring every 20 minutes.

Meanwhile, remove stems and seeds from dried peppers and chop them fine. Place in bowl and pour in beer. Set aside.

In a large skillet place Andouille sausage in one-inch of water. Heat over medium heat, turning once until water evaporates. Remove sausage and slice them. Brown them in oil then remove from the pan. Add cumin to pan and toast for one minute before adding ground beef. Season beef with salt & pepper and brown. Remove from pan and reserve with Andouille.

Add the onions to the pan and cook them for 5 minutes. Add in celery, jalapenos and garlic; cook mixture until just softened. Add the vegetable oil, toasted flour and chili powder; stir for 3-4 minutes.

Add in diced tomatoes, chilis and beer, and cooked meats with their juices. Add 3 cups of beef broth, red wine vinegar and 3 Tbl. Cajun seasoning (or more to taste). Simmer for at least 30 minutes. If too thick, add additional cup of beef broth.

Serve with cooked white rice, lime wedges, fresh cilantro, and Louisiana Hot Sauce