Pinto Bean Chili

👉Ingredients:

▶️1 lb dried pinto beans (soaked overnight and drained)

▶️2 lbs ground beef

▶️1 medium onion, chopped

▶️3 celery ribs, chopped

▶️3 tbsp all-purpose flour

▶️4 cups water

▶️2 tbsp chili powder

▶️2 tbsp ground cumin

▶️½ tsp sugar

▶️1 can (28 oz) crushed tomatoes

▶️2 tsp apple cider vinegar

▶️1½ tsp salt

👉Instructions:

✅️1. Cook the soaked pinto beans until tender (a pressure cooker can save time). Drain and set aside.

✅️2. In a large pot or Dutch oven, brown the ground beef with the onion and celery.

✅️3. Stir in flour and cook for 1 minute to remove the raw flavor.

✅️4. Add water, chili powder, cumin, sugar, tomatoes, and cooked beans. Simmer uncovered for 60–90 minutes, stirring occasionally.

✅️5. Finish with vinegar and salt. Taste and adjust seasoning if needed.

🧀 Chili Cheese Quesadillas

👉Ingredients:

◾️2 cans (4 oz each) chopped green chiles

◾️12 flour tortillas (6-inch)

◾️3 cups shredded cheddar cheese

◾️3 tsp canola oil

◾️Optional toppings: grilled corn, chopped red onion, sliced jalapeños, sour cream

👉Instructions:

✅️1. On half of each tortilla, sprinkle cheese and green chiles, then fold in half.

✅️2. Heat a little oil in a skillet, then cook quesadillas on both sides until golden brown and cheese is melted.

✅️3. Slice and serve warm — perfect next to your chili bowl!

👉3 Tips for Best Results:

◾️1. Flavor Booster: Add a smoked ingredient like chipotle powder or smoked paprika for extra depth.

◾️2. Texture Tip: Slightly mash some of the cooked beans before adding for a thicker chili.

◾️3. Make-Ahead Magic: Chili tastes even better the next day — make it ahead and reheat for deeper flavor.

✨ Serve with cornbread, tortilla chips, or a big dollop of sour cream and jalapeños for that spicy comfort food vibe.