In a large skillet, on medium-low heat, while stirring occasionally, cook the meat until browned, about 10 minutes. (If you like, you can drain the extra fat once the meat is browned.) Add the onions and diced bell pepper and cook until soft, about 5 minutes. Add the garlic and cook for 30 more seconds.
Meanwhile, in a blender mix the tomato sauce, chipotle chile, oregano, ground cumin, smoked paprika, allspice, cayenne and Worcestershire sauce. Pour tomato salsa into the skillet along with the beer, ketchup and half of the cilantro. Stir until well combined.
Cook on medium-low heat uncovered for 15 minutes and then stir in the remaining cilantro and lime juice. Adjust seasonings and add salt and black pepper to taste.
Serve on warm buns with guacamole, cilantro, onion, jalapeño slices and Cotija cheese.
Tex-Mex sloppy Joe sandwich | www.homesicktexan.com