Pinto Bean Chili

Step 1: Prepare the Beans

Place the dried pinto beans in a Dutch oven or soup kettle and add enough water to cover them by 2 inches.
Bring the water to a boil and let it boil for 2 minutes.
Remove the pot from the heat, cover it, and let the beans stand for 1 hour.
After soaking, drain and rinse the beans, discarding the soaking liquid.
Step 2: Make the Beef and Bean Chili

In the same Dutch oven, cook the ground beef, chopped onion, and celery over medium heat until the beef is no longer pink. Drain any excess fat.
Stir in the all-purpose flour until it’s blended with the meat and vegetables.
Gradually add the water to the beef mixture, stirring continuously.
Add the soaked and drained pinto beans, chili powder, ground cumin, and sugar to the pot.
Bring the chili to a boil, then reduce the heat, cover the pot, and let it simmer for 1-1/2 hours or until the beans are tender.
Stir in the crushed tomatoes, cider vinegar, and salt, and heat the chili through, stirring occasionally.
Step 3: Prepare the Chili Cheese Quesadillas