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Heat a large Dutch oven over high heat until hot. Add ground beef; cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell pepper; cook until meat has browned, and onions have softened and turned translucent, about 5 minutes. Pour mixture into a large mesh strainer; press to expel excess grease.
Return mixture to Dutch oven. Stir in stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low; simmer uncovered until reaches desired consistency, about 10 minutes.