Rinse pinto beans under cold water.

Place them in a 1-quart saucepan and cover with water.

Cook over medium heat for about 1 hour or until tender.

Drain and set aside.

In a large nonstick skillet, simmer chopped onion and green pepper in 1/4 cup water until the onion becomes translucent.

Add ground beef to the skillet and cook over medium heat until browned.

Drain excess fat from the pan.

Stir in minced garlic, chili powder, ground cumin, and cayenne pepper.

Add drained diced tomatoes and tomato sauce to the chili mixture.

Stir well.

Finally, add the cooked pinto beans to the chili mixture.

Stir to combine.

Simmer the chili, uncovered, for 15 minutes.

Cover and continue cooking over low heat for an additional 30 minutes.