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
½ teaspoon sugar
1 can (28 ounces) crushed tomatoes
2 teaspoon cider vinegar
1½ teaspoons salt

Directions:

• Place beans in Dutch oven or soup kettle; add water to cover by two inches  Bring to boil; boil for two minutes.  Remove from heat; cover and let stand for one hour.  Drain and rinse beans, discarding liquid.
• In Dutch oven, cook beef, onion, and celery over medium heat until no longer pink; drain.  Stir in flour until blended.  Gradually stir in water.  Add beans, chili powder, cumin, and sugar.  Bring to boil.  Reduce heat; cover and simmer for one hour and thirty minutes until beans are tender.  Stir in tomatoes, vinegar, and salt; heat through, stirring occasionally.

Makes 8 servings.  Serve with Chili Cheese Quesadillas.