1 cup pinto beans -- or kidney beans 3 cups water 1 tablespoon vegetable oil 2 cups onion -- chopped 1 green bell pepper -- seeded, chopped 1 pound lean ground beef 2 cups tomato -- chopped 6 ounces unsalted tomato paste 3/4 cup water 2 tablespoons chili powder 1 tablespoon vinegar 2 tablespoons garlic clove -- finely minced 1 teaspoon oregano 1 teaspoon cumin 1/4 teaspoon black pepper -- freshly ground 1 bay leaf Place beans and 3 cups water in saucepan. Bring to a boil and cook for 2 minut es. Do not drain. Set aside for 1 hour. Return beans to heat, adding water t o cover if necessary. Simmer for one hour or until beans are tender. Drain an d set aside . Heat the oil in a large, deep skillet or Dutch oven. Add onion and green peppe r. Cook until onion is transparent. Add meat and brown. Pour off all fat. A dd beans and remaining ingredients. Bring to a boil, reduce heat and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf before serving. Note: You may substitute 3 cups no-salt-added canned kidney beans instead of d ried beans and water. Also, unsalted canned tomatoes can be substituted for the fresh tomatoes.
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