In a large pot or Dutch oven, brown the stew meat over medium heat until well-browned on all sides.

Add chopped onion, smashed garlic, chopped jalapeno chilies, tomato sauce, chili powder, salt, and pepper to the pot with the browned meat.

Add enough water to cover the ingredients and bring to a simmer.

Cover and cook until the meat is tender, about 2 hours, stirring occasionally.

In a separate pot, cook the pinto beans in water until tender, following package instructions.

Serve the chili hot, topped with cooked pinto beans.