Chipotle, Chorizo and Bean Dip; Slow Cooker Carbonade

Chipotle, Chorizo, and Bean Dip

8 ounces uncooked Hopcott Meats chorizo sausage, casings removed

1 medium cooking onion, chopped

2 cloves garlic, minced

1 15 ounce can black beans, rinsed and drained

1 14 ½ ounce can diced tomatoes with juice

¼ cup fresh cilantro, chopped

1 teaspoons chopped canned chipotle peppers in adobo sauce

1 15 ounce can pinto beans, rinsed and drained

½ cup shredded Monterey Jack cheese with jalapeno peppers

Lime wedges

tortilla chips for dipping

In a medium frying pan cook sausage, onion, and garlic over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Remove mixture from skillet; drain on paper towels.  In a medium bowl combine sausage, black beans, tomatoes, cilantro, and chipotle peppers. In your slow cooker, mash the pinto beans. Top with tomato mixture and sprinkle with cheese.

Cover and cook on low-heat setting for about 4 hours or on high-heat setting for about 2 hours or until bubbly.

Serve immediately or keep warm, covered, on warm-heat or low-heat setting for up to 2 hours. Serve dip with lime wedges and tortilla chips.

Slow Cooker Carbonade

4 slices Johnston’s bacon, thinly sliced

2 tbsp.  butter

4 sweet onions, thinly sliced

1 cup brown ale, or porter beer

1 tbsp. packed light brown sugar

5 cloves garlic, minced

½ tsp each salt and pepper

1.35 kg boneless beef pot roast, (top or bottom blade, or cross rib)

½ cup best quality beef broth

3 tbsp. cornstarch

In large cast-iron or heavy skillet, cook bacon over medium-high heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate. Discard fat.
In same pan, melt butter over medium high heat; cook onions, stirring occasionally, until softened, about 5 minutes. Add ale and sugar; cook, stirring occasionally, until no liquid remains and onions are golden brown, 30 to 35 minutes. Stir in bacon.
Pour into slow cooker. Combine garlic, salt and pepper; rub all over beef. Place on onions; pour broth over top. Cover and cook on low until beef is tender, 7 to 8 hours.
Remove beef to cutting board; tent with foil and let stand for 10 minutes before
slicing. Skim fat from cooking liquid. Whisk cornstarch with 2 tbsp. water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with roast.