Cook ground round and onion in a Dutch oven over medium-high heat, stirring until meat crumbles and onion is tender; drain. Return to pan.
Add jalapeño pepper and next 4 ingredients; cook 2 minutes. Add tomato sauce and next 4 ingredients; stir well. Stir in beans. Bring to a boil; reduce heat, and simmer, uncovered, over medium-low heat 45 minutes, stirring occasionally. Stir in salt before serving.