Set your smoker such as a Kamodo Joe or Big Green Egg to 275°F/135°C.

You can heat your dutch oven in the smoker to preheat, or start the chili on the stove with med-high heat as I did after mixing the meat in the next step, allowing the smoker is heating up.

Thoroughly mix the 1/2 (2tbs) of the Montreal seasoning with the meat, form it into a ball and set aside.

In the Dutch oven, add the olive oil and cook the onion, Jalapeno and garlic until translucent, about 5 minutes.

Once the onion mixture is ready, add the tomatoes, chipotle pepper and adobo sauce, cumin, the remaining Montreal seasoning, cayenne pepper, and chili powder and mix together.

Add the cans of pinto and kidney beans, including the liquid to the mixture and stir well.

Cook about 2 hours or until the meat has an internal temperature of 150°

Add salt & pepper to taste, then serve.

Top with Fritos, sour cream and shredded cheese if you like. Corn bread also goes great with it.
Enjoy!

Preheat oven to 350° F

Melt Butter over medium low heat and add onion and garlic. Cook until onion is softened, about 3 minutes, then add green chile

Add flour and cook for another 1-2 minutes making a roux.

Reduce heat to low, combine milk and broth. Add a small amount at a time to the flour mixture, whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time, whisking until smooth.

Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Still in salt and pepper, let boil for another minute.

Spray casserole dish / baking pan with non-stick cooking spray.

Add a single layer of sliced potatoes to the baking dish/pan, then add about 1/3 of the sauce, then sprinkle some cheese on top of that. Repeat process 2 more times, topping the dish with sauce and cheese.

Cover with plastic wrap, then foil and cook for 45 minutes until potatoes are tender and can be easily pierced with a fork.

Remove the foil and plastic and cook for an additional 15 minutes until the top is golden brown.

Allow to rest for about 30 minutes before serving.

Add the sliced jicama to a bowl and add about 1/2 cup water. Cover with a paper towel and microwave on high for 10 minutes, giving a quick stir halfway. Once done, carefully remove from the microwave, the bowl will be really hot! Drain off any excess water and pat the jicama dry.