Cheesy Chili Dip

1 cup bean of choice, drained

1/2 lb. ground beef, browned and drained of fat

2 Tbsp. Halladay's Farmhouse Chili (mild) or Firehouse Chili Seasoning (hot)

1/2 cup mayo

1 cup sour cream

1 1/2 cup Mexican blend cheese, shredded

Preheat oven to 400˚F. Combine all ingredients and fold into a 9-inch pie plate or ramekin. Bake until hot and bubbly, about 25-30 minutes.

Pork Tacos

1 1/2 lbs. pork shoulder, halved

1 package Farmhouse Chili (mild) or Firehouse Chili (hot).

1 (28 oz.) can crushed or diced tomatoes

1 to 2 (14.5 oz.) cans desired beans

1 package hard or soft taco shells

Desired toppings such as shredded lettuce, cheese, salsa and sour cream

Season meat with salt and pepper; coat with seasoning. Add meat and tomatoes to slow cooker. Cook on low for 7-8 hours, or on high for 5-6 hours. Add beans and heat through. Stuff tacos with slow cooker contents and desired toppings.