Pinto 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
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
Instructions:
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.
Notes:
Bean Preparation: Soaking the dried pinto beans is essential for reducing cooking time and ensuring they cook evenly. If using canned beans, adjust the cooking time accordingly to prevent overcooking and mushiness.
Protein Variation: You can substitute the ground beef with ground turkey or chicken for a lighter alternative. This change will slightly alter the flavor profile but is a good option for those looking to reduce red meat consumption.
Adjusting Spice Levels: To control the spiciness of the chili, you can reduce the amount of chili powder and ground cumin. Additionally, consider reducing or omitting the chopped green chiles in the quesadillas if you prefer a milder dish.
Cheese Options: Feel free to experiment with different types of cheese for the quesadillas. Monterey Jack, pepper jack, or a blend of cheeses can provide unique flavors and textures.
Toppings: Customize your chili and quesadillas with a variety of toppings such as corn off the cob, chopped red onions, sliced jalapeno peppers, sour cream, diced avocado, chopped cilantro, or a squeeze of lime. These toppings add freshness and additional layers of flavor.
Substituting Ground Cumin: If you don’t have ground cumin, ground coriander or a combination of paprika, chili powder, and a touch of cinnamon can be used as substitutes to achieve a similar depth of flavor.
Slow Cooker Adaptation: This recipe can be easily adapted for a slow cooker. After browning the beef and onions, transfer all ingredients (except toppings) to a slow cooker and cook on low for 6-8 hours until the beans are tender and flavors meld together.
Make-Ahead Option: Chili often tastes better the next day as the flavors have more time to develop. Prepare the chili in advance, refrigerate, and reheat when ready to serve. Assemble and cook the quesadillas right before serving for optimal crispiness.