Western Dawn

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

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.

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.

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).

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

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

Preheat the Oven
Start by preheating your oven to 350°F (175°C). This helps the dip bubble with perfection.

Mix the Base
In a large mixing bowl, combine softened cream cheese, sour cream, and shredded cheddar cheese. Use a hand mixer or a fork to blend smoothly together.

Add the Flavor
Stir in the chopped banana peppers and Western Dawn. The mixture should smell heavenly!

Transfer to Baking Dish
Spoon the mixture into a baking dish, spreading it evenly.

Bake
Pop it into the oven and allow it to bake for about 30 minutes, or until the dip is golden and bubbling.

Garnish & Serve
Once you pull it from the oven, sprinkle the chopped green onions on top. Serve it warm with your favorite crackers or veggie sticks, and enjoy!

Brown the Beef
In a skillet over medium heat, cook ground beef until fully browned and crumbly. Sprinkle in 2 tablespoons Western Dawn while it cooks. Drain excess grease — no one likes oily chili (well, except your cowboy uncle, but he’s not here).

Load the Crockpot
Add the cooked beef, black beans, kidney beans, corn, diced tomatoes, diced bell pepper, tomato paste, 2 cups of beef broth, onion, garlic, and remaining 2 tablespoons Western Dawn to your slow cooker. Stir it like you mean it.

Set It and Forget It
Cover and cook on Low for 6–8 hours or High for 3–4 hours. The longer it cooks, the more the flavors mingle like old friends around a campfire. Add a splash more broth if you prefer a looser chili.

Serve It Up
Ladle that steamy goodness into bowls, top with shredded cheese, sour cream, green onions, or whatever toppings make your heart (and belly) happy. Bonus points if you serve it with cornbread or a cold beer.

Preheat & Prep
Adjust oven rack to the top and preheat to 475°F. Wash and dry all produce. Core, deseed, and dice the poblanos. Finely dice tomatoes. Thinly slice scallions, keeping whites and greens separate. Drain beans, saving that glorious bean liquid. Thinly slice chili peppers (careful, cowboy).

Poblano Party
Heat a drizzle of oil in a large pan over medium-high heat. Add poblanos and cook until just softened, 3–4 minutes. The smell? Heavenly.

Bring in the Crew
Stir in tomatoes, scallion whites, half the beans, 2 tablespoons reserved bean liquid, and your tablespoon of Western Dawn. Cook 2–3 minutes, stirring often, until the flavors get cozy. Season with salt and pepper.

Mash & Butter Up
In a small pot, heat another drizzle of oil over medium-high. Add the remaining beans and cook 2–3 minutes. Add ⅓ cup reserved bean liquid and simmer briefly. Reduce heat to low and stir in butter. Mash with a fork or potato masher until smooth-ish — we’re not going for perfection, just personality. Season generously.

Roll Call
Spread each tortilla with mashed beans. Spoon the veggie filling onto one side, roll it up snug, and place seam-side down in a 9x13 baking dish. You’re building a delicious little army of flavor.

Sauce & Cheese, Please
Pour green salsa all over the top, making sure every tortilla gets some love. Sprinkle generously with Monterey Jack cheese.

Bake It Up
Bake on the top rack until the salsa bubbles and the cheese melts — about 3–5 minutes. Don’t wander off; cheesy perfection waits for no one.

Top & Serve
Garnish with scallion greens and as many chili slices as you dare. Finish with a generous dollop of sour cream and maybe a squeeze of lime for good measure.