Snappy Joe's on Texas Toast
1/2 c. butter, softened
Lawrey's garlic salt
1 loaf French bread
2 # extra-lean (at least 90%) ground beef
1/2 c. pickled jalapeño chiles, drained, chopped and 2 tablespoons liquid reserved
1 tsp. ancho chili powder or regular chili powder
1 can (8 oz) garlic-and-onion tomato sauce or regular tomato sauce
1/4 c. seedless blackberry jam
1 T. Dijon mustard
1/4 tsp coarse (kosher or sea) salt
1/4 tsp. pepper
3/4 c. sour cream
Heat oven to 350°F. Slice French bread into 12 (1-inch) slices. Spread butter mixture on one side of each slice. Sprinkle with garlic salt and pepper. Place on a baking sheet and bake until lightly toasted.
While bread is baking, in a large skillet, over medium heat, add beef; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in chiles, reserved chile liquid, chili powder, tomato sauce, jam, mustard, salt and pepper; heat to simmering. Reduce heat to low; cover and cook 5 minutes.
For each serving, place 2 bread slices on each plate; top each slice with heaping 1/4 cup beef mixture, and a dollop of sour cream.