Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          all-purpose flour
   3      teaspoons     double-acting baking powder
   1      teaspoon      salt
   2      teaspoons     sugar
   2      medium        jalapeno peppers -- finely chopped
   2      medium        chipotle peppers -- minced
   8      cloves        smoke-roasted garlic -- minced
   1      tablespoon    onion powder
  12      ounces        beer

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.