Pinto Bean Chili

This Beef and Bean Chili recipe is a comforting classic that’s perfect for warming up on chilly evenings. Made with tender ground beef, savory pinto beans, and a flavorful blend of spices, this hearty chili is sure to satisfy your cravings. The addition of Chili Cheese Quesadillas takes this meal to the next level, offering a cheesy, crunchy complement to the rich and spicy chili. With customizable toppings like corn, red onion, jalapeno, and sour cream, everyone can tailor their bowl to their taste preferences. This recipe is perfect for feeding a crowd or for cozy nights in with the family.

Ingredients:

For the Beef and Bean Chili:

• 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

For the 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 toppings: Corn off the cob, chopped red onion, sliced jalapeno pepper, sour cream

Instructions:

Step 1: Prepare the Beans

1. Place the dried pinto beans in a Dutch oven or soup kettle and add enough water to cover them by 2 inches.
2. Bring the water to a boil and let it boil for 2 minutes.
3. Remove the pot from the heat, cover it, and let the beans stand for 1 hour.
4. After soaking, drain and rinse the beans, discarding the soaking liquid.

Step 2: Make the Beef and Bean Chili

1. In the same Dutch oven, cook the ground beef, chopped onion, and celery over medium heat until the beef is no longer pink. Drain any excess fat.
2. Stir in the all-purpose flour until it’s blended with the meat and vegetables.
3. Gradually add the water to the beef mixture, stirring continuously.
4. Add the soaked and drained pinto beans, chili powder, ground cumin, and sugar to the pot.
5. Bring the chili to a boil, then reduce the heat, cover the pot, and let it simmer for 1-1/2 hours or until the beans are tender.
6. Stir in the crushed tomatoes, cider vinegar, and salt, and heat the chili through, stirring occasionally.

Step 3: Prepare the Chili Cheese Quesadillas

1. Spread about 1 tablespoon of chopped green chiles on half of each flour tortilla.
2. Sprinkle 1/4 cup of shredded cheddar cheese over the green chiles on each tortilla.
3. Fold the tortillas in half to create quesadillas.
4. In a large skillet, heat 1 teaspoon of canola oil over medium heat. Cook the quesadillas in the skillet until they’re lightly browned on each side, adding more oil as needed.
5. Once cooked, cut each quesadilla in half.

Step 4: Serve and Enjoy

1. Ladle the hot Beef and Bean Chili into bowls.
2. Serve the Chili Cheese Quesadillas alongside the chili.
3. Offer optional toppings like corn off the cob, chopped red onion, sliced jalapeno pepper, and sour cream for garnishing.
4. Enjoy this delicious and comforting meal with family and friends!

Note: This recipe yields a generous portion, making it perfect for leftovers. Store any extra chili and quesadillas in airtight containers in the refrigerator for up to several days.