Modified Chili Con Carne

Ingredients

 * 1 cup pinto beans
 * 3 cup water
 * 1 tbsp vegetable oil
 * 2 cup onion
 * 1 green bell pepper
 * 1 lbs lean ground beef
 * 2 cup tomato
 * 6 oz unsalted tomato paste
 * 3/4 cup water
 * 2 tbsp chili powder
 * 1 tbsp vinegar
 * 2 tbsp garlic clove
 * 1 tsp oregano
 * 1 tsp cumin
 * 1/4 tsp black pepper
 * 1 bay leaf

Directions
Place beans and 3 cups water in saucepan. Bring to a boil and cook for 2 minutes. Do not drain. Set aside for 1 hour. Return beans to heat, adding water to cover if necessary. Simmer for one hour or until beans are tender. Drain and set aside. Heat the oil in a large, deep skillet or Dutch oven. Add onion and green pepper. Cook until onion is transparent. Add meat and brown. Pour off all fat. Add beans and remaining ingredients. Bring to a boil, reduce heat and simmer 1 ½ hours, stirring occasionally. Remove bay leaf before serving. Note: You may substitute 3 cups no-salt-added canned kidney beans instead of dried beans and water. Also, unsalted canned tomatoes can be substituted for the fresh tomatoes.