Pinto Bean Chili -

Pinto Bean Chili

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

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.