Sort and rinse the Dry Black Beans (0.5 pound) and Dry Pinto Beans (0.5 pound).
Place the beans into a large pot and cover with about an inch of water. Soak for at least an hour (overnight is better.)
Drain and rinse the beans. Place them back into the pot and cover with fresh water. Bring the beans to a boil, reduce heat and simmer for an hour and a half or until becoming tender.
Once the beans are nearly done, brown the Extra Lean Ground Beef (1 pound), White Onion (1), Green Bell Pepper (1), and Jalapeño Pepper (1) in a large pot or stockpot.
When the meat is browned and veggies are softening, add Diced Tomatoes (2 can), Garlic (1 clove), Chili Powder (1 tablespoon), Dried Oregano (1 teaspoon), Smoked Paprika (1 teaspoon), Ground Cumin (1 teaspoon), Salt and Pepper (to taste), and the beans in the stockpot together; cover and simmer for another 30-60 minutes, stirring on occasion. Keep cooking until the beans are soft.
Once done, remove from heat and serve warm. It's delicious alone or with cornbread!