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Pinto Bean Chili

Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.

8 ServingsPrep: 20 min. + soaking Cook: 1-3/4 hours

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 chilies
12 flour tortillas (6 inches)
3 cups (12 ounces) shredded cheddar cheese
3 teaspoons canola oil

Directions

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.
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.

2 of 2

Pinto Bean Chili (continued)

Directions (continued)

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.
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. Yield: 8 servings.

Nutrition Facts: 1-1/2 cups chili with 3 quesadillas wedges equals 787 calories, 34 g fat (15 g saturated fat), 120 mg cholesterol, 1,373 mg sodium, 72 g carbohydrate, 18 g fiber, 51 g protein.