Whisk together tomato sauce, chipotle chile powder, oregano, ground cumin, smoked paprika, allspice, cayenne, and Worcestershire sauce in a medium bowl until fully combined.

In a large skillet brown meat of your choice over medium heat, stirring occasionally until no longer pink, about 10 minutes. Drain off any fat. Add the canola oil to the pan with the browned meat, add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Pour the prepared tomato mixture into the skillet followed by the beer, ketchup, and cilantro. Stir until well combined.

Bring to a low simmer over medium heat then reduce the heat to medium-low heat and cook uncovered for 15 minutes (I ended up covering mine for the last 5 minutes since the sauce didn’t seem to be evaporating much). Stir in the lime juice. Season with salt and pepper to taste, as needed. Serve on warm buns with toppings.