VAIL VALLEY, Colorado — Stand at the highest point of the Homestead neighborhood in Edwards in Colroado's Vail Valley and look out over the booming village. Shopping centers, office buildings, recreational fields, schools, condominium complexes, even a world renowned cancer center. Just 20 years ago, you would have seen one Texaco station, one restaurant, and lots of cows.

One half mile west of the Edwards exit off I-70, and south of the interstate there is still a homestead called Eaton Ranch. It looks like an early American home, but actually serves as the base of a small cattle operation. Two years ago, Allana Smith, director of kitchen operations for Vail-based Savory Group, (Larkspur, Larkburger, Avondale) learned that it would be possible for the group to extend their commitment to using local food sources by purchasing an Eaton Ranch steer for the restaurants' menus.

Chefs Armando Navarro of Larkspur and Jeremy Kittelson of Avondale hand selected one steer who was then given its own pasture in Edwards while the rest of the herd went to graze in another part of the state. The chosen steer was carefully nurtured with a special diet in preparation for its ultimate purpose. The result: tender, flavorful beef organically raised within a few miles of the restaurants.

You may not find local beef in your grocery store or butcher shop, but purchasing the highest quality, organically raised beef available will yield the best flavor. Smaller herds equal the most humane treatment and hence texture and flavor.

Americans love their beef; it's evident in the popularity of fine steakhouses throughout the country. The best tasting beef is rarely available for purchase in supermarkets. Where's the compromise? Try wallet-friendly organic ground beef. With America's biggest day of TV sports fast approaching, why not treat your family and friends to a big pot of chili on Superbowl Sunday?

Eaton Ranch chili

1 pound ground beef

1 onion, diced

2 cloves garlic, minced

1/2 cup poblano chiles, roasted, peeled and diced

1 Tablespoon jalapeno chile, roasted, peeled and diced

1 Tablespoon cumin

1 teaspoon chipotle powder

1 teaspoon chimayo powder

1 teaspoon salt

1 teaspoon oregano

1 Tablespoon sugar

3 cups crushed tomatoes

1 cup chopped tomatoes

2 cups pinto beans, cooked

1 cup black beans, cooked

1 cup hominy, cooked

Brown beef, add onions and garlic stirring over low heat. Add chiles and seasonings and continue to sweat five minutes. Add crushed and chopped tomatoes, raise heat to medium and bring to boil. Add cooked beans and hominy and allow to simmer 20 minutes. Serve with garnishes of sour cream, guacamole, shredded cheddar cheese, tortilla chips, chopped scallions and salsa.

Serves 8.

Chili cornbread

1 1/2 cups cornmeal

3 cups buttermilk

2 Tablespoons honey

3 Tablespoons butter, melted

4 eggs

2 1/2 cups flour

2 Tablespoons baking powder

1/2 teaspoon baking soda

1/2 Tablespoon salt

1/3 cup sugar

1/3 cup brown sugar

2 cups corn kernels

1 3-ounce can diced green chiles

Mix cornmeal and buttermilk. Refrigerate overnight. Preheat oven to 350-degrees. Grease and flour a 9-inch-by-13-inch pan. Dissolve honey in melted butter and mix into eggs. Combine with the cornmeal/buttermilk mixture.

Combine flour, baking powder, baking soda, salt, sugar and brown sugar. Add to wet ingredients. Fold in corn kernels and diced chiles. Pour batter into pan and bake approximately 45 minutes until cornbread springs to the touch. Cool and cut into squares. Serve with chili.



Sue Barham is the marketing director for Larkspur Restaurant and Restaurant Avondale. Larkspur, (larkspurvail.com) at the base of Vail Mountain, has been serving American Classics with a fresh interpretation since 1999. Avondale, (avondalerestaurant.com)

opened in 2008 in the Westin Riverfront Resort and Spa and features a West Coast inspired, market driven menu.