Pinto Bean Chili is a hearty and flavorful dish that combines the earthy flavors of pinto beans, ground beef, and a rich tomato-based sauce. This chili variation has its roots in Tex-Mex cuisine, which is a fusion of Mexican and American flavors and cooking techniques. Chili itself has a long and diverse history, with variations found in different regions and cultures.

Pinto beans, a staple in Tex-Mex cuisine, are an essential component of this chili. These beans have a creamy texture and a slightly nutty flavor that pairs well with the spices and other ingredients in the dish. The combination of tender beans, savory ground beef, aromatic vegetables, and spices creates a comforting and satisfying chili experience.

PREP: 20 MIN. + SOAKING

COOK: 1¾ HOURS

MAKES: 8 SERVINGS

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

FOR 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 canola oil

INSTRUCTIONS

1. Place the dried pinto beans in a Dutch oven or stockpot and add enough water to cover them by 2 inches.
2. Bring the beans to a boil and let them boil for 2 minutes.
3. Remove the pot from the heat, cover, and let the beans stand for 1-4 hours.
4. Drain and rinse the beans, discarding the soaking liquid.
5. In the same Dutch oven, cook the ground beef, chopped onion, and chopped celery over medium heat until the beef is no longer pink. Drain any excess fat.
6. Stir in the all-purpose flour until it is blended with the meat and vegetables.
7. Gradually stir in the water, followed by the pinto beans, chili powder, ground cumin, and sugar.
8. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for 1½ hours or until the beans are tender.
9. Stir in the crushed tomatoes, cider vinegar, and salt. Heat the chili through, stirring occasionally.
10. For each quesadilla, spread about 1 tablespoon of chopped green chilies on half of a 6-inch flour tortilla.
11. Sprinkle ¼ cup of shredded cheddar cheese over the chilies.
12. Fold the tortilla in half to form a half-moon shape.
13. In a large skillet, heat 1 teaspoon of canola oil over medium heat.
14. Cook the quesadillas in the skillet, one at a time, until they are lightly browned on each side. Add more oil to the skillet as needed.
15. Once cooked, cut each quesadilla in half.
16. Serve the Pinto Bean Chili in bowls, and optionally, garnish with additional chopped onions, shredded cheese, or sour cream.
17. Serve the Chili Cheese Quesadilla halves alongside the chili, allowing guests to enjoy the combination of flavors and textures.

Enjoy the comforting and delicious Pinto Bean Chili with the added cheesy goodness of Chili Cheese Quesadillas! The flavors and textures will complement each other perfectly.