Found this recipe in the local newspaper. It is excellent and a little different than any other beer cheese soup recipe I have ever tried. The beer flavor is not overwhelming - It is just a good combination of flavors!
Heat bacon fat in large sauce or soup pan over medium heat.
Add onion, shallots, garlic and chili powder. Saute two minutes or until soft.
Add Parsley, cumin powder, beer and bring to a boil.
Boil five minutes or until liquid has reduced by half.
Add chicken broth and bring to a boil.
In a separate sauce pan, melt butter and add flour. Cook while stirring for a few minutes. Gradually add some of the boiling soup mixture into the flour/butter mixture, stirring well before adding more. When you have mixed in enough of the soup mixture to make the the flour mixture a little runnier, add it all back into the big pot of soup.
Lower heat and simmer, uncovered, about 40 minutes.
Remove soup from the heat and blend with hand blender, or pour into blender by batches and blend until smooth.
Add cheese and chilies. Season with salt and lime juice.