Heat bacon fat in large sauce or soup pan over medium heat. Add onion, shallots, garlic, jalapeño and chili powder. Sauté 2 minutes or until soft.
Add cilantro, epazote, cumin and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half.
Add chicken broth and bring to a boil.
Knead butter and flour together until a paste forms. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.
Remove soup from heat and immediately stir in shredded Cheddar cheese. Pour into blender by batches and blend until smooth. Add chilies. Season with salt and lime juice. Pour into soup bowls and serve immediately.
Adapted recipe from the Wisconsin Milk Marketing Board.