Pinto Bean Chili
2 quarts canned pinto beans
1 pound hamburger, optional
1 medium onion, chopped
3 celery stalks, chopped
3 tablespoons flour
4 cups water
2 tablespoons chili powder
2 tablespoons cumin
½ teaspoon sugar
1 can (28 oz) crushed tomatoes
2 teaspoons cider vinegar
1 ½ teaspoons salt
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 beans, chili powder, cumin, and
sugar. Bring to a boil. Reduce heat; cover and simmer for 1 ½ hours,
or until beans are tender. Stir in
tomatoes, vinegar, and salt; heat through, stirring occasionally. Serve.
