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
• 2 cans (4 ounces each) chopped green chilies
• 12 flour tortillas (6 inches)
• 3 cups shredded cheddar cheese
• 3 teaspoons canola oil

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.
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.
3. 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. Cut each in half. Serve with chili.

pinto beans, ground beef, onion, celery, allpurpose, water, chili powder, ground cumin, sugar, tomatoes, cider vinegar, salt, green chilies, flour tortillas, cheddar cheese, canola oil

Taken from www.tasteofhome.com/recipes/pinto-bean-chili/ (may not work)