PINTO BEAN CHILI

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 chiles

12 flour tortillas (6 inches)

3 cups shredded cheddar cheese

3 teaspoons canola oil

Optional: Corn off the cob, chopped red onion, sliced jalapeno pepper and sour cream

Instructions:

Step 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.

Step 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.

Step 3:

Meanwhile, for quesadillas, spread about 1 tablespoon of chiles 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 and serve with chili.

Top with desired toppings.

SOUTHERN PINEAPPLE CAKE

LAYERED PASTA SALAD