Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
- 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
- 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. 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.
Originally published as Pinto Bean Chili in Taste of Home April/May 2003, p13
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