Chili Cheese Quesadillas Ingredients:
- 2 cans (4 ounces each) chopped green chiles (225 g)
- 12 flour tortillas (6-inch size)
- 3 cups shredded cheddar cheese (720 ml)
- 3 teaspoons canola oil (15 ml)
Optional Toppings:
- Corn off the cob
- Chopped red onion
- Sliced jalapeño pepper
- Sour cream
Step-by-Step Instructions:
1️⃣ Prepare the Beans:
Start by rinsing the dried pinto beans under cold water. Place them in a large pot and cover with water, allowing them to soak overnight. If you’re short on time, you can use the quick-soak method: boil the beans for 5 minutes, then cover and let them sit for 1 hour.
2️⃣ Cook the Beef & Veggies:
In a large pot, brown the ground beef over medium heat, breaking it up as it cooks. Once browned, remove any excess grease. Add the chopped onion and celery to the pot and sauté for 5-7 minutes until the vegetables are softened.
3️⃣ Create the Chili Base:
Stir in the flour to create a roux, cooking it for 1-2 minutes to remove the raw flour taste. Add the chili powder, cumin, sugar, and crushed tomatoes to the pot, stirring to combine. Pour in the 4 cups of water, cider vinegar, and salt. Bring to a simmer and cook for 10 minutes.
4️⃣ Add the Pinto Beans:
Drain and rinse the soaked beans, then add them to the pot. Stir everything together and let the chili simmer for about 1-1.5 hours, or until the beans are tender and the chili has thickened to your liking. Stir occasionally and add water as needed to reach your desired consistency.
5️⃣ Make the Chili Cheese Quesadillas:
While the chili simmers, heat a separate pan over medium heat and lightly grease it with canola oil. Place one tortilla in the pan and sprinkle with a generous amount of shredded cheddar cheese. Add a spoonful of chopped green chiles and place another tortilla on top. Cook for 2-3 minutes on each side, until the cheese is melted and the tortillas are golden and crispy. Repeat with the remaining tortillas and filling.
6️⃣ Serve & Garnish:
Ladle the pinto bean chili into bowls, and serve with your crispy chili cheese quesadillas. Top your chili with optional garnishes like corn off the cob, chopped red onion, sliced jalapeños, and a dollop of sour cream for extra flavor.
Pro Tips for Perfect Pinto Bean Chili:
- Soaking Beans: Soaking the beans helps them cook evenly and reduces the cooking time. You can also use canned pinto beans for a quicker version if you’re in a pinch.
- Adjust the Spice Level: Want more heat? Add a chopped jalapeño to the chili or sprinkle red pepper flakes into the mix.
- Leftovers: This chili tastes even better the next day as the flavors continue to meld. It also freezes well for up to 3 months.
Why You’ll Love This Pinto Bean Chili:
- Comfort Food at Its Best: It’s the perfect combination of hearty beans, savory ground beef, and aromatic spices—just like your mom’s homemade chili.
- Quick & Easy: Though it simmers for a while, most of the time is hands-off while you enjoy your quesadillas. It’s an easy, low-maintenance meal.
- Family Favorite: Serve this for dinner or as a game-day meal, and watch it disappear!
Nutritional Information (per serving):
- Calories: 450
- Protein: 30g
- Carbs: 50g
- Fat: 15g
- Fiber: 10g
FAQ About Pinto Bean Chili:
Can I use a slow cooker?
Yes! If you prefer using a slow cooker, simply brown the beef and sauté the veggies, then transfer everything to the slow cooker. Add the soaked beans, crushed tomatoes, and seasonings, then cook on low for 6-8 hours.
Can I make this chili vegetarian?
Absolutely! You can skip the ground beef and use plant-based protein (like lentils or textured vegetable protein) for a vegetarian version. You could also add more vegetables like zucchini or sweet potatoes for added texture.
What if I don’t have cider vinegar?
You can substitute apple cider vinegar with white vinegar or even lime juice for a slightly different tangy flavor.
Common Problems and Fixes:
Chili Too Thin?
If your chili turns out too thin, let it simmer uncovered for a bit longer to reduce the liquid. You can also stir in a small amount of cornstarch mixed with water to thicken it.
Beans Not Softening?
If your beans are still hard after cooking, it might be because they were old or not soaked long enough. If you’re in a rush, you can cook the beans longer or even use canned beans for a quicker result.
Flavor Variations You Can Try:
- Smoky Chili: Add 1-2 teaspoons of smoked paprika to the chili for a deep, smoky flavor.
- Spicy Chili: Add fresh or pickled jalapeños, or even chipotle peppers in adobo for extra heat and smokiness.
- Veggie Chili: Add extra veggies like bell peppers, carrots, or zucchini for a hearty vegetarian version.
Why Pinto Bean Chili is Perfect for Any Occasion:
Whether you’re making it for a cozy family dinner, hosting a game-day party, or preparing a big batch for meal prep, Pinto Bean Chili will always be a crowd-pleaser. Pair it with some cheesy quesadillas, and you’ve got a filling meal that everyone will love!
Success with Pinto Bean Chili:
This Pinto Bean Chili is guaranteed to be a hit! With a perfect balance of savory flavors, tender beans, and seasoned beef, you’ll be making this chili every weekend for sure. It’s easy, comforting, and full of love, just like Mom’s homemade version.
For more hearty meals, try Beef Stew or Chili Mac.
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