Recipe courtesy: Colorado Department of Agriculture and Chef Jason K. Morse, C.E.C.
Serves: 8
1 pound top round beef, medium diced
1/2 red bell pepper, medium diced
1/2 green bell pepper, medium diced
1/2 yellow pepper, medium diced
1/2 yellow onion, medium diced
1 14-ounce can diced tomato
1 14-ounce can crushed tomato
4 slices applewood bacon, medium diced
2 tablespoons cumin
4 tablespoons chili powder
2 cloves garlic, smashed and minced
1 small fresh jalapeno, minced
1 tablespoon seasoning salt
1 teaspoon sea salt
1 1/2 cans pinto beans, drained
1 teaspoon 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.
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