Pinto Bean Chili

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

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.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned pinto beans instead of dried ones?

While using dried pinto beans offers a deeper flavor and texture, you can substitute canned pinto beans to save time.

Just remember to adjust the cooking time and skip the step of soaking and boiling the beans.

Can I use ground turkey or chicken instead of ground beef?

Absolutely, you can use ground turkey or chicken instead of ground beef for a leaner option.

The choice of protein can alter the flavor profile slightly, but it’s a great way to personalize the dish.

How can I make the chili less spicy?

If you prefer a milder chili, you can reduce the amount of chili powder and ground cumin.

Additionally, you can omit or reduce the amount of chopped green chiles in the quesadillas to lessen the heat.

Can I use different types of cheese for the quesadillas?

Certainly! While cheddar cheese is a popular choice for its melting properties, you can get creative with different cheeses like Monterey Jack, pepper jack, or a blend of cheeses for unique flavor combinations.

What are some good toppings for the chili and quesadillas?

You can customize your Pinto Bean Chili and Quesadillas with toppings like corn off the cob, chopped red onions, sliced jalapeno peppers, sour cream, diced avocado, chopped cilantro, or even a squeeze of lime for a burst of freshness.

Do I need to soak the dried pinto beans before using them?

Yes, the recipe calls for soaking the dried pinto beans to help soften them.

After boiling for 2 minutes, you’re instructed to let them stand for 1 hour.

This step helps reduce the cooking time and ensures the beans cook evenly.

What can I use as a replacement for ground cumin?

If you don’t have ground cumin on hand, you can use ground coriander or a combination of other spices like paprika, chili powder, and a touch of cinnamon for a similar depth of flavor.

Can I make this chili in a slow cooker instead of a Dutch oven?

Yes, you can adapt the recipe for a slow cooker.

After browning the beef and onions, transfer everything to a slow cooker along with the remaining ingredients (except the toppings).

Cook on low for 6-8 hours or until the beans are tender and the flavors meld together.

Can I prepare the chili in advance?

Absolutely! In fact, chili often tastes even better the next day as the flavors have more time to develop.

You can prepare the chili, refrigerate it, and then reheat it when ready to serve.

Quesadillas can be assembled and cooked right before serving for optimal crispiness.