Soak pinto beans in water overnight, if desired, to reduce cooking time.

Cook beans in 3 quarts of water (or more, if needed) in a large pot.

Bring to a boil, then reduce heat and simmer until beans are nearly tender.

Add 2 tablespoons of chili powder and 1 1/2 teaspoons of salt to the beans; continue simmering.

While beans are cooking, combine ground beef, chopped onions, and garlic in a skillet.

Brown the meat mixture over medium heat or in a 350°F oven, stirring frequently, until the beef is fully cooked.

Drain any excess grease from the meat mixture.

Add tomato puree, 1 tablespoon of chili powder, 1 tablespoon of salt, and bread crumbs to the meat mixture.

Simmer the meat mixture for 15 minutes, stirring occasionally.

Combine the meat mixture with the cooked beans in the large pot.

If the chowder is too thick, add more water to reach the desired consistency.

Adjust seasoning with additional chili powder or salt, to taste.

Simmer for another 15 minutes to allow flavors to meld.

Serve hot.