Pinto Bean Chili

Experience the bold and flavorful taste of Pinto Bean Chili—a Southwestern delight spiced with plenty of cumin and chili powder. Crafted by Sandy Dilatush from Denver, Colorado, this chili pairs perfectly with homemade chili cheese quesadillas, creating a terrific Southwestern meal that is sure to satisfy your taste buds.

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
• ½ teaspoon sugar
• 1 can (28 ounces) crushed tomatoes
• 2 teaspoons cider vinegar
• 1½ teaspoons salt

PREPARATIONS:

1. Begin by soaking the pinto beans in a Dutch oven or stockpot, covering them with water and bringing to a boil for 2 minutes. Remove from heat, cover, and let stand for 1-4 hours. Drain and rinse the beans, discarding the liquid.
2. In the same Dutch oven, cook the ground beef, chopped onion, and celery over medium heat until the meat is no longer pink. Drain any excess fat and stir in the all-purpose flour until blended. Gradually add water, then incorporate the soaked pinto beans, chili powder, ground cumin, and sugar. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 1½ hours or until the beans are tender. Stir occasionally.
3. Once the beans are tender, stir in the crushed tomatoes, cider vinegar, and salt. Continue to heat the chili through, stirring occasionally to ensure the flavors are well combined.

YIELD: 8 Servings

PREP/COOK TIME: 2 hours and 45 minutes

CHILI CHEESE QUESADILLAS:

• Spread about 1 tablespoon of chopped green chilies on half of each flour tortilla.
• Sprinkle ¼ cup of shredded cheddar cheese on top of the chilies.
• Fold each tortilla in half to create quesadillas.

COOKING INSTRUCTIONS FOR QUESADILLAS:

1. In a large skillet, heat 1 teaspoon of canola oil over medium heat.
2. Cook the quesadillas in the skillet until they become lightly browned on each side, adding more oil as needed.
3. Cut each quesadilla in half and serve alongside the Pinto Bean Chili.

SPECIAL INSTRUCTIONS:

• Soak the pinto beans for 1-4 hours before cooking to ensure they become tender during the simmering process.

TIPS:

• Customize the spiciness of the chili by adjusting the amount of chili powder and ground cumin to suit your taste preferences.
• Top the Pinto Bean Chili with a dollop of sour cream or a sprinkle of chopped cilantro for an extra burst of flavor.

In conclusion, Pinto Bean Chili offers a delightful Southwestern dining experience, enriched with the enticing flavors of cumin and chili powder. Sandy Dilatush from Denver, Colorado, brings you this delightful recipe, paired perfectly with mouthwatering chili cheese quesadillas, making it a terrific Southwestern meal.

The process of soaking the pinto beans and slow simmering the chili ensures that the beans are tender and infused with the rich flavors of the spices. The addition of ground beef, chopped onion, and celery creates a hearty and satisfying chili that will warm your soul.

The chili cheese quesadillas, made with flour tortillas, chopped green chilies, and shredded cheddar cheese, complement the chili beautifully. The crispy and gooey combination of flavors and textures is a delightful addition to the meal.

Customize the spiciness of the chili to your liking by adjusting the amounts of chili powder and ground cumin, allowing you to tailor the dish to suit your taste preferences.

Pinto Bean Chili with chili cheese quesadillas is not just a meal; it’s an experience—a celebration of Southwestern flavors that will leave you craving for more. So, gather your ingredients and indulge in this tantalizing and comforting Southwestern delight.