Baked Chili with Beef and Pinto Beans


1 1/2 cups pinto beans, dried
5 1/2 cups water
1 lb round steak, trimmed, cut into 1" pieces
1/4 cup chili powder
1 TBSP cumin
1 tsp salt
1 tsp cayenne pepper (or to taste)
1 onion, chopped
3 cloves garlic, minced
3 1/2 cups tomato sauce, (one 29-ounce can)


Preheat oven to 325 deg. Rinse beans thoroughly and sort through to remove dirt. In a large Dutch oven, cover beans with water, and heat to a boil. Boil for two minutes. Add remaining ingredients and stir. Cover and bake in oven until beef and beans are tender and the chili is as thick as you want it, about 3 hours. Remove from oven and stir. Taste to correct seasonings. Serve hot with sour cream, shredded Cheddar cheese and chopped green onions.