Pinto Bean Chili
Source of Recipe
Taste of Homes
List of 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 ounce) crushed tomatoes
2 teaspoons cider vinegar
1 1/2 teaspoons salt
CHILI CHEESE QUESADILLAS:
2 Cans (4 ounces each) chopped green chilies
12 flour tortillas (6 inches)
3 Cups (12 ounces) shredded cheddar cheese
3 teaspoons vegetable oilRecipe
Place beans in a Duch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove frrom the heat; cover and let stand for 1 hour.
Drain and rince beans, discarding liquid.
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 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 tomatoes, vinegar and salt; heat through, stirring occasionally. Meanwhile, for quesadillas, spread about 1 Tablespoon of chilies 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. Serve with chili.
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