Hearty Pinto Bean Chili (Print Version)
A savory blend of pinto beans, ground beef, and cheesy quesadillas perfect for a satisfying Mexican-style meal.
# Ingredients:
Chili
01 -
1 lb dried pinto beans
02 -
2 lbs ground beef
03 -
1 medium onion, chopped
04 -
3 celery ribs, chopped
05 -
3 tbsp all-purpose flour
06 -
4 cups water, plus soaking water
07 -
2 tbsp chili powder
08 -
2 tbsp ground cumin
09 -
½ tsp sugar
10 -
28 oz can crushed tomatoes
11 -
2 tsp cider vinegar
12 -
1½ tsp salt
Chili Cheese Quesadillas
13 -
2 cans (4 oz each) chopped green chiles
14 -
12 flour tortillas, 6-inch size
15 -
3 cups shredded cheddar cheese
16 -
3 tsp canola oil
Optional Toppings
17 -
Corn off the cob
18 -
Chopped red onion
19 -
Sliced jalapeño
20 -
Sour cream
# Instructions:
01 -
In a Dutch oven, cover dried pinto beans with fresh water by 2.5 to 5 cm. Bring to a boil for 2 minutes, then cover and let stand for 1 hour. Drain and rinse.
02 -
Return pot to medium heat. Add ground beef, chopped onion, and celery; cook until meat is no longer pink. Drain excess fat.
03 -
Sprinkle all-purpose flour evenly over meat and vegetables, stirring to coat. Gradually add 946 ml (4 cups) water while stirring.
04 -
Stir in soaked pinto beans, chili powder, ground cumin, and sugar. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours or until beans are tender.
05 -
Add crushed tomatoes, cider vinegar, and salt. Heat through, stirring occasionally. Adjust seasoning to taste.
06 -
Spread approximately 1 tbsp chopped green chiles over half of each tortilla and sprinkle ¼ cup shredded cheddar cheese on top. Fold tortillas in half.
07 -
Heat 1 tsp canola oil in a skillet over medium heat. Cook quesadillas, adding more oil as needed and flipping once, until both sides are golden and cheese is melted.
08 -
Cut each quesadilla into two wedges and serve hot with optional toppings as desired.
# Notes:
01 -
Soaking beans reduces cooking time and enhances digestibility.