Ingredients:
– 1 pound dried pinto beans
– 2 pounds ground beef
– 1 medium onion, chopped
– 3 celery ribs, chopped
– 3 tablespoons all-purpose flour
– 4 cups water
– 2 tablespoons chili powder
– 2 tablespoons ground cumin
– 1/2 teaspoon sugar
– 1 can (28 ounces) crushed tomatoes
– 2 teaspoons cider vinegar
– 1 1/2 teaspoons salt
Instructions:
1. Rinse and dry the pinto beans.
2. In a large pot, boil the water and add the pinto beans. Let it boil for 10 minutes, then let it simmer for 1 hour.
3. In a large skillet, heat the oil and add the ground beef. Cook until the beef is browned.4. Add the onion and celery to the skillet and
cook until they are tender.
5. Add the flour to the skillet and cook for 1 minute.
6. Add the water, crushed tomatoes, chili powder, cumin, sugar, and salt to the skillet. Let the mixture boil for 10 minutes.
7. Add the cooked pinto beans to the mixture and cook for an additional 10 minutes.
8. Serve the chili hot.
Chili Cheese Quesadillas:
1. Heat the oil in a large skillet.
2. Add the chopped green chilies to the skillet and cook for 1 minute.
3. Add the tortilla to the skillet and cook for 1 minute.
4. Sprinkle the shredded cheddar cheese on half of the tortilla.
5. Fold the tortilla in half and cook for an additional minute.
6. Cut the quesadillas into wedges and serve hot with the chili.