Chili with Smoked Jalapenos and Smoked Garlic
2 lbs. lean ground beef,
½ onion chopped
2 cans diced tomatoes
1 can tomato sauce1 can tomato paste
4 heaping teaspoons finely chopped Smoked Jalapeño’s
3 heaping teaspoon finely chopped Smoked Garlic
Salt and Black Pepper to taste
Water as needed
Brown the ground meat, add other ingredients and simmer for one hour.
For a Dip
Finely Chop Smoked Garlic (4 to 6 cloves) or Smoked Jalapeno’s (2 to 4).
Mix either or both with softened creme cheese (about 6 oz.) or Hummus (Chick peas).
Dip with you favorite chip.
For less heat remove the seeds and veins from the Jalapeno.
For Jalapeno Poppers
Finely chop Smoked Garlic (about 4 cloves) or Smoked Jalapeno’s (about 3 or 4).
Mix either or both with about 6 oz. of cream cheese.
Prepare Smokin’ Dave’s Jalapeno’s by cutting them in half (lengthwise), and de-veining them. (remove veins and seeds).
Fill the jalapeno “shells” with the cream cheese mix.
Serve cool or at room temperature.
For a little variation either add bacon bits or your favorite meat or sausage to the cream cheese , or wrap the “ Poppers” in about ½ slice of cooked bacon.
Smokin’ Dave’s Basic, but great, Nachos
1 plate of “On The Border” chips (or your favorite)
Slice Jalapeno’s into “nacho” size pieces
Put 1 or 2 pieces onto each chip
Cover chips with shredded, Mexican blend or cheddar cheese
Microwave for about 1 minute (just until cheese is melted)
For variations or to make a meal out of this, simply add layers of refried beans, bits of chicken, or beef, or your favorite goodies. Top with cream cheese and or guacamole (made with “Smokin’ Smoked Jalapeno’s and Smoked Garlic) after heating.
Nachos will now become a staple in your diet!!!