1–2 canned chipotle chilies in adobo sauce, finely chopped, plus 1–2 tsp sauce
1 1/2 teaspoons brown sugar
Freshly ground black pepper, to taste
20 ounces extra-sharp cheddar cheese, shredded
Chopped scallions, for garnish
Melt butter in a big skillet over medium heat. Whisk in flour until smooth. Cook, whisking continuously, about 1 minute (don’t let mixture brown). Add ale very slowly, still whisking, then add mustard, Worcestershire sauce, chilies and sauce, brown sugar, and pepper to taste. Cook over medium heat, whisking continuously, until mixture is thickened and bubbly, about 5 minutes. Remove from heat. Add cheese, whisking until melted. Top with scallions, if desired, and serve with tortilla chips or crusty bread.