From Chef Jason K. Morse, C.E.C., Valley Country Club
Serves 8

-1 pound Top Round Beef, Medium Diced

-1/2 ea. Red Bell Pepper, Medium Diced

-1/2 ea. Green Bell Pepper, Medium Diced

-1/2 ea. Yellow Pepper, Medium Diced

-1/2 ea. Yellow Onion, Medium Diced

-1 14 oz can Diced Tomato

-1 14 oz can Crushed Tomato

-4 Slices Applewood Bacon, Medium Diced

-2 Tbsp. Cumin

-4 Tbsp. Chili powder

-2 cloves Garlic, Smashed and Minced

-1 small Fresh Jalapeno, Minced

-1 Tbsp. Seasoning Salt

-1 Tsp. Sea Salt

-1-1/2 cans Pinto Beans, Drained

-1 Tsp. Liquid Smoke

Sauté bacon, then add beef, seasonings and garlic and cook until beef is browned. In a separate pan, sauté onion and peppers until golden then add mixture and jalapeno to the sautéed meat. Cook to combine. Add tomatoes, beans and liquid smoke and simmer for 35 minutes. Remove from heat and serve with fresh cornbread muffins and favorite chili condiments.
Available Now...Beans

Colorado produces a wide range of bean varieties including pinto, light red kidney, black and yellow. In 2006, Colorado ranked seventh nationally in dry bean production with over 110 million pounds, valued at $22.8 million. Beans are high in protein and dietary fiber and low in fat, calories and sodium. 
Visit www.coloradoagriculture.com for a complete list of recipes.