Pinto Pepperoni Chili

Name: Pinto Pepperoni Chili
Prep time: 5 min
Cook time: 4 h 25 min
Total time: 4 h 30 min
Yield: 14 servings(3-1/2 quarts).
Cuisine: Mexican Chilies, Mexican Recipes
Ingredients: 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

My husband and I have always loved chili, but our daughters would pick out the kidney beans. When I discovered the girls loved Mexican food, I decided to use pinto beans in my chili instead. They loved every bite! - Tara Dvorak, Grand Forks, North Dakota

Ingredients

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

Directions

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.
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.
Add remaining ingredients. Cook, uncovered for 3 hours or until thick and bubbly, stirring occasionally.