Pinto Pepperoni Chili

• 1 pound dried pinto beans
• 4 cups water
• 1 medium onion, cut into wedges
• 1 pound ground beef, cooked and drained
• 1 large green pepper, chopped
• 1 large sweet red pepper, chopped
• 1 package (3-1/2 ounces) sliced pepperoni
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (15 ounces) tomato sauce
• 1 cup salsa
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Place the beans in a Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
2. Drain and discard liquid. Add 4 cups water and onion to the beans; bring to a boil. Reduce heat simmer, uncovered, for 1 hour or until beans are almost tender.
3. Add remaining ingredients. Cook, uncovered for 3 hours or until thick and bubbly, stirring occasionally.

pinto beans, water, onion, ground beef, green pepper, sweet red pepper, pepperoni, tomatoes, tomato sauce, salsa, chili powder, salt, pepper

Taken from www.tasteofhome.com/recipes/pinto-pepperoni-chili/ (may not work)