Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 3 teaspoons double-acting baking powder

  3. 1 teaspoon salt

  4. 2 teaspoons sugar

  5. 2 medium jalapeno peppers -- finely chopped

  6. 2 medium chipotle peppers -- minced

  7. 8 cloves smoke-roasted garlic -- minced

  8. 1 tablespoon onion powder

  9. 12 ounces beer

Instructions Jump to Ingredients ↑

  1. Preparation : This is my version of a chile beer damper (Australian beer bread) recipe that originally appeared in the March/April 1994 issue of Chile Pepper Magazine. The smoke-roasted garlic and onion powder are my additions; also, I significantly upped the chile pepper content to suit my tastes. Preheat your oven to 350F. [Note: you can also do this in a cast iron pot or oven over coals in your smoker or grill--in fact, that would lend authenticity to the end results]. Mix all ingredients together thoroughly. Put into a greased pan or pot and smooth the top. Bake for one hour, or until golden brown. Remove from heat and let cool before serving.


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