Chunky Beef Chili

• 1 1/3 cups dried pinto beans
• 2 pounds ground round
• 3 cups chopped onion
• 1 cup chopped green pepper
• 3 cloves garlic, minced
• 1/2 cup reduced-calorie ketchup
• 1 (14 1/2-ounce) can no-salt-added tomatoes, chopped
• 2 (8-ounce) cans no-salt-added tomato sauce
• 2 1/2 tablespoons chili powder
• 1 teaspoon salt
• 1 teaspoon pepper

1. Sort and wash beans; place in a Dutch oven. Cover with water to depth of 2 inches above beans; let soak 8 hours. Drain; cover with fresh water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender.
2. Cook beef and next 3 ingredients in a Dutch oven over medium heat until meat is browned, stirring until it crumbles. Drain; pat dry with paper towels. Wipe drippings from Dutch oven. Return meat mixture to Dutch oven. Add beans, ketchup, and remaining ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 30 minutes.
3. To Serve Two: Thaw 1 (3-cup) container in refrigerator or microwave oven. Place chili in a medium saucepan, and cook over medium heat until thoroughly heated.

pinto beans, ground round, onion, green pepper, garlic, ketchup, salt, salt, chili powder, salt, pepper

Taken from www.myrecipes.com/recipe/chunky-beef-chili-0 (may not work)