Fry bacon in a skillet until crisp. Drain, reserving 2 tablespoons of the drippings.
Crumble the bacon. Sprinkle steak with steak seasoning. Grill over hot coals until
medium. Cut into 1/2-inch cubes. Grill sausage until nice and charred. Slice the sausage
lengthwise into halves; slice into quarters. Cut the quarters into 1/2-inch cubes. Saut?
onion, green pepper and jalape?o in reserved bacon drippings in a skillet just until onion
is tender-crisp. Stir in bacon, steak, sausage, beans and sauce. Simmer over low heat for
30 minutes, stirring occasionally. The flavor is enhanced if stored, covered, in the
refrigerator for 8 to 10 hours and reheated just before serving. To resmoke sausage,
smoke over hickory chips at 175 degrees for 2 hours. Grill over hot coals for additional
flavor.