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Pinto Bean Chili

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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

Chili Cheese Quesadillas

2 cans (4 ounces each) chopped green chiles

12 flour tortillas (6 inches)

3 cups shredded cheddar cheese

3 teaspoons canola oil

Optional: Corn off the cob, chopped red onion, sliced jalapeno pepper and sour cream


Step 1:

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in.

Bring to a boil; boil for 2 minutes.

Remove from the heat; cover and let stand for 1 hour.

Drain and rinse beans, discarding liquid.

Step 2:

In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain.

Stir in flour until blended.

Gradually stir in water.

Add the beans, chili powder, cumin and sugar.

Bring to a boil.

Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.

Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally.

Step 3:

Meanwhile, for quesadillas, spread about 1 tablespoon of chiles on half of each tortilla.

Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed.

Cut each in half and serve with chili.

Top with desired toppings.

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