Instructions

1. Chop like a champ. Dice your onion and bell pepper, and mince those garlic cloves. (Don’t skimp on the garlic—trust us.)

2. Sizzle things up. In a large skillet, heat the olive oil over medium heat. Toss in the diced onion, bell pepper, and garlic. Sauté for 2–3 minutes until fragrant and slightly softened.

3. Meat time. Add ground beef to the skillet and cook until it’s nearly browned. Sprinkle in 2 tablespoons of Western Dawn and cook until fully browned, letting those smoky green chile chipotle vibes soak right in.

4. Slow cook magic. Transfer everything from the skillet into your slow cooker. Add the beans, diced tomatoes (with their juice), tomato sauce, and another hit of Western Dawn to taste (we usually go for another tablespoon, but you do you).

5. Stir and chill. Mix it all up. Put the lid on. Cook on low for 4 hours. Yes, that’s it.

6. Serve and devour. Ladle into bowls, top with sour cream, shredded cheese, jalapeños, or crushed tortilla chips if you’re feeling wild.

This is one of those set-it-and-forget-it recipes that actually delivers. No spice rack juggling, no complicated steps—just the bold, smoky Southwest punch of Western Dawn in a bowl of pure comfort food.