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 more than 110 million pounds, valued at $22.8 million. Beans are high in protein and dietary fiber, and low in fat, calories and sodium.
Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state.
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Beef Chili With Pinto Beans
Adapted from chef Jason K. Morse of Valley Country Club, serves 8.
Ingredients
4 slices applewood bacon, diced
1 1/2 pounds top round beef, diced
2 tablespoons cumin
4 tablespoons chili powder
2 cloves garlic, smashed and minced
1 tablespoon seasoned salt
1 teaspoon sea salt
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow pepper, diced
1 small fresh jalapeño, minced
1 14-ounce can diced tomatoes
1 14-ounce can crushed tomatoes
2 15-ounce cans pinto beans, drained
1 teaspoon Liquid Smoke
Directions
In a large pan, saute bacon. Add beef, cumin, chile powder, garlic and salts, and cook until beef is browned.
In a separate pan, saute onion and bell peppers until golden. Add, along with jalapeño, to sauteed meat. Simmer 5 minutes. Add tomatoes, beans and Liquid Smoke, and simmer 35 minutes. Remove from heat and serve with fresh cornbread muffins and your favorite chili condiments.
