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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal. Ingredients:
1 pound dried pinto beans |
2 pounds ground beef |
1 medium onion, chopped |
3 celery ribs, chopped |
3 tablespoons king arthur unbleached 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:
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. Yield: 8 servings.
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